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Determination of ochratoxin A in foods: state-of-the-art and analytical challenges

Determination of ochratoxin A in foods: state-of-the-art and analytical challenges

Analytical and Bioanalytical Chemistry 378(1): 96-103

Ochratoxin A (OTA) can occur in a large variety of commodities (cereals, beans, groundnuts, spices, dried fruits, coffee, beer, wine) and, because of a carry-over effect, in milk, pig blood, liver, and kidney, and poultry meat from animals fed with contaminated feed. Because of the persistence of OTA in the food chain, exposure to the compound is a potential human health hazard.

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Accession: 004100684

Download citation: RISBibTeXText

PMID: 14614589

DOI: 10.1007/s00216-003-2364-5

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