Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts

被引：21

作者：

Vaamonde, G ^{[1
]}

Patriarca, A ^{[1
]}

Pinto, VEF ^{[1
]}

机构：

[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Organ, Area Bromatol,Lab Microbiol Alimentos, RA-1428 Buenos Aires, DF, Argentina

来源：

ADVANCES IN FOOD MYCOLOGY | 2006年 / 571卷

关键词：

D O I：

10.1007/0-387-28391-9_15

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / 235

页数：11

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