Effect of pH, water activity and temperature on the growth and accumulation of ochratoxin A produced by three strains of Aspergillus carbonarius isolated from Italian vineyards

Autor:	SPADARO, Davide, PATHARAJAN, Subban, LORE, Alessia, GULLINO, Maria Lodovica, GARIBALDI, Angelo
Zdroj:	Phytopathologia Mediterranea, 2010 Apr 01. 49(1), 65-73.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/26458569 Zobrazit plný text záznamu