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

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...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Soledispa Plúa, Maritza Leonor (author)
Rannpháirtithe: García Pico, Anthony Daniel (author), Alcívar Murillo , Rubén Melquiades (author), Alcívar Santana, Rubén Andrés (author)
Formáid: article
Teanga:spa
Foilsithe / Cruthaithe: 2024
Ábhair:
Micotoxinas
Ocratoxina A (OTA)
café natural
cromatografía
Mycotoxins
Ochratoxin A (OTA)
natural coffee
chromatography
Rochtain ar líne:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/560
Clibeanna: Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Ar líne

https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/560

Míreanna comhchosúla