Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry

Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate “dilute and shoot” method with no nee...

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Detalles Bibliográficos
Autores principales: Delfino, Daniela, Lucchetti, Dario, Mauti, Tabita, Mancuso, Marta, Di Giustino, Paolo, Triolone, Daniela, Vaccari, Stefano, Bonanni, Rossana Claudia, Neri, Bruno, Russo, Katia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Food Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826465/
https://www.ncbi.nlm.nih.gov/pubmed/36120916
http://dx.doi.org/10.1111/1750-3841.16326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826465/
https://www.ncbi.nlm.nih.gov/pubmed/36120916
http://dx.doi.org/10.1111/1750-3841.16326

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