Ochratoxin A In Wines
Yazarlar (2)
Ankara Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM
Ankara Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | Food Reviews International |
| Dergi ISSN | 8755-9129 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2009 |
| Cilt No | 25 |
| Sayı | 3 |
| Sayfalar | 214 / 232 |
| DOI Numarası | 10.1080/87559120902956182 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/87559120902956182?scroll=topneedAccess=true |
| Özet |
| Mycotoxins are produced by fungi, commonly known as mold. Ochratoxins are a dangereous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus or Penicillium families. Ochratoxin have been detected in foods and beverages, including grape juice and wine. Several analytical methods have been developed for detection of Ochratoxin A [OTA] in wine. In this article, the chemical structure, biosynthesis, formation, microorganisms, determination methods, regulations and the removal of OTA have been reviewed. |
| Anahtar Kelimeler |
| OTA | wine |