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...

• Autor principal: Soledispa Plúa, Maritza Leonor (author)
• Outros Autores: García Pico, Anthony Daniel (author), Alcívar Murillo , Rubén Melquiades (author), Alcívar Santana, Rubén Andrés (author)
• Formato: article
• Idioma: spa
• Publicado em: 2024
• Assuntos: Micotoxinas; Ocratoxina A (OTA); café natural; cromatografía; Mycotoxins; Ochratoxin A (OTA); natural coffee; chromatography
• Acesso em linha: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/560