2001•Unpublished venueRequires access

Development of Ochratoxin A (OTA) during Robusta (Coffea canephora) coffee cherry drying, and isolation of Aspergillus carbonarius strains that produce OTA in vitro on coffee cherries.

Peter Bucheli, Chaorai Kanchanomai, Alain Pittet, Józef Goetz, Henk‐Jan Joosten

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Key concepts: Ochratoxin A, Coffea canephora, Coffea, Food science, Ochratoxin, Isolation (microbiology), Biology, Botany

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Development of Ochratoxin A (OTA) during Robusta (Coffea canephora) coffee cherry drying, and isolation of Aspergillus carbonarius strains that produce OTA in vitro on coffee cherries. — Research Paper | ScholarLens