OTA-producing fungi in foodstuffs: A review

By S. Amézqueta, S. Schorr-Galindo, M. Murillo-Arbizu, E. González-Peñas, A. Ceráin, J. Guiraud. 2012

120 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/0b79529461de31bc3d7c5c37711582af998e28d0

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1. Oscar Galarce-Bustos
2. Mario Aranda
3. M. Vega
4. Maritza Alvarado

Citations in the corpus

• Occurrence of ochratoxin A in roasted and instant coffees in Chilean market (2014, background): “Ochratoxin A (OTA) is one of these mycotoxins, it was first isolated in 1965 from Aspergillus ochraceus, fungus fromwhich it was named (Amezqueta et al., 2012; Van der Merwe, Steyn, Fourie, Scott, & Theron, 1965) and it is mainly produced by certain species of Aspergillus (cool climate)…”