Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
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DOI: 10.1016/j.lwt.2020.110838
Abstract: Abstract Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 μg/L. To optimise OTA removal from white and red wines at high levels (10.0 μg/L) using activated… read more here.
Keywords: white red; red wines; activated carbons; elimination ... See more keywords