van der Stegen, G H <br/><br/>
Effect of roasting conditions on reduction of ochratoxin a in coffee.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 2001 
 - 4713-5 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0105586  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Coffee--chemistry<br/>Food Contamination<br/>Food Handling--methods<br/>Hot Temperature<br/>Mycotoxins--analysis<br/>Ochratoxins--analysis