Influence of fermentation practices and weak organic acids on ochratoxin A production

Marina Venturini Copetti; Beatriz IAMANAKA; José R. Mororó; Marta TANIWAKI

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Influence of fermentation practices and weak organic acids on ochratoxin A production

Marina Venturini Copetti ; Beatriz IAMANAKA ¹ ; José R. Mororó ; Marta TANIWAKI ²

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Marina Venturini Copetti et al. Influence of fermentation practices and weak organic acids on ochratoxin A production. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/influence-of-fermentation-practices-and-weak-organic-acids-on-ochratoxin-a-produ?lang=en>. Acesso em: 10 Jun. 2026. Copy citation

Marina Venturini Copetti, 2022, Influence of fermentation practices and weak organic acids on ochratoxin A production. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/influence-of-fermentation-practices-and-weak-organic-acids-on-ochratoxin-a-produ?lang=en>. Copy citation

Marina Venturini Copetti. (2022, May). Influence of fermentation practices and weak organic acids on ochratoxin A production. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Marina Venturini Copetti, Influence of fermentation practices and weak organic acids on ochratoxin A production. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/influence-of-fermentation-practices-and-weak-organic-acids-on-ochratoxin-a-produ?lang=en Copy citation

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¹ Centro de Ciência e Qualidade de Alimentos / ITAL / Instituto de Tecnologia de Alimentos / ITAL -GEPC ;

² CCQA / Instituto de Tecnologia de Alimentos / ITAL - CCQA

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Food Microbiology

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