| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10107699 | International Journal of Food Microbiology | 2005 | 9 Pages |
Abstract
This could be an empirical approach to predict the effects of water activity and temperature conditions on the development of ochratoxigenic isolates of A. ochraceus during handling and storage of green coffee.
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Authors
E. Pardo, A.J. Ramos, V. Sanchis, S. MarıÌn,