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Evaluation of the effect of roasting on reducing OTA contamination in Arabica coffee.
Evaluation of the effect of roasting on reducing OTA contamination in Arabica coffee.
2007
E. A. Santos
A. S. Franca
E. A. Vargas
Keywords:
Contamination
Mycotoxin
Ochratoxins
Roasting
Food contaminant
Food science
Food processing
Arabica coffee
Environmental science
Correction
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