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RESEARCH PRODUCT
Lactic acid bacteria: a potential tool to reduce ochratoxin A in wine
Fernando MateoAngel MedinaMisericordia JiménezR. MateoF.m. Valle AlgarraEva M. Mateosubject
WineOchratoxin Achemistry.chemical_compoundHorticultureGeographychemistryLactic aciddescription
E. M. Mateo, A. Medina, F. Mateo, F.M. Valle Algarra, R. Mateo, and M. Jimenez 1 Dpto. de Microbiologia i Ecologia. Universitat de Valencia. Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain. 2 Dpto. de Quimica Analitica. Universitat de Valencia. Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain. 3 Dpto. de Ingenieria Electronica, Universitat Politecnica de Valencia, Camino de Vera, 14. E-46022, Valencia, Spain.
year | journal | country | edition | language |
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2009-01-01 | Current Research Topics in Applied Microbiology and Microbial Biotechnology |