Levels of ochratoxin a produced by Aspergillus in arabica coffee in Southern Manabí

The objective of this research was to conduct a post-harvest level study on coffee processed by the dry method, aiming to determine contamination levels of Ochratoxin A (OTA) in Arabica coffee (Coffea arabica L.) in the southern region of Manabí province, using the high-performance liquid chromatogr...

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Detaylı Bibliyografya
Yazar:	Soledispa Plúa, Maritza Leonor (author)
Diğer Yazarlar:	García Pico, Anthony Daniel (author), Alcívar Murillo , Rubén Melquiades (author), Alcívar Santana, Rubén Andrés (author)
Materyal Türü:	article
Dil:	spa
Baskı/Yayın Bilgisi:	2024
Konular:	Micotoxinas Ocratoxina A (OTA) café natural cromatografía Mycotoxins Ochratoxin A (OTA) natural coffee chromatography
Online Erişim:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/560
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Levels of ochratoxin a produced by Aspergillus in arabica coffee in Southern Manabí

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