EFFECT OF ROASTING ON OCHRATOXIN-A LEVEL IN GREEN COFFEE BEANS INOCULATED WITH ASPERGILLUS-OCHRACEUS

被引：79

作者：

TSUBOUCHI, H ^{[1
]}

YAMAMOTO, K ^{[1
]}

HISADA, K ^{[1
]}

SAKABE, Y ^{[1
]}

UDAGAWA, S ^{[1
]}

机构：

[1] NATL INST HYG SCI, NAGAJA, JAPAN

来源：

MYCOPATHOLOGIA | 1987年 / 97卷 / 02期

关键词：

D O I：

10.1007/BF00436848

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：111 / 115

页数：5

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