Ochratoxin a in Turkish wines

被引：14

作者：

Anli, E

Çabuk, B

Vural, N

Baspinar, E

机构：

[1] Ankara Univ, Inst Biotechnol, TR-06100 Ankara, Turkey

[2] Ankara Univ, Fac Engn, Dept Food Engn, TR-06100 Ankara, Turkey

[3] Bytaum Ankara Univ, Res Ctr, TR-06100 Ankara, Turkey

[4] Ankara Univ, Fac Agr, Dept Stat & Genet, TR-06100 Ankara, Turkey

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2005年 / 29卷 / 06期

关键词：

D O I：

10.1111/j.1745-4514.2005.00043.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

In this research, 47 wine samples produced from 2001 to 2002 harvest period in four Turkish regions were analyzed for the presence of ochratoxin A (OTA). Based on the results, the OTA levels of red wines are generally higher than those of white and rose wines. However, the wines from two wine regions (Aegean and Thrace) are much more contaminated with OTA compared with the others.

引用

页码：611 / 623

页数：13

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