Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes

Author： Passamani Fabiana Reinis Franca   Hernandes Thais   Lopes Noelly Alves   Bastos Sabrina Carvalho   Santiago Wilder Douglas   Cardoso Maria das Graças   Batista Luís Roberto  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.77, Iss.11, 2014-11, pp. : 1947-1952

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