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Mycotoxin production from fungi isolated from grapes

2001; Oxford University Press; Volume: 32; Issue: 4 Linguagem: Inglês

10.1046/j.1472-765x.2001.00897.x

1472-765X

Luı́s Abrunhosa, R. R. M. Paterson, Z. Kozakiewicz, Nelson Lima, Armando Venâncio,

Fermentation and Sensory Analysis

Journal Article Mycotoxin production from fungi isolated from grapes Get access L. Abrunhosa, L. Abrunhosa Centro de Engenharia Biológica–IBQF, Universidade do Minho, Braga, Portugal Search for other works by this author on: Oxford Academic Google Scholar R.R.M. Paterson, R.R.M. Paterson CABI Bioscience UK Centre, Egham, UK Search for other works by this author on: Oxford Academic Google Scholar Z. Kozakiewicz, Z. Kozakiewicz CABI Bioscience UK Centre, Egham, UK Search for other works by this author on: Oxford Academic Google Scholar N. Lima, N. Lima Centro de Engenharia Biológica–IBQF, Universidade do Minho, Braga, Portugal Search for other works by this author on: Oxford Academic Google Scholar A. Venâncio A. Venâncio Centro de Engenharia Biológica–IBQF, Universidade do Minho, Braga, Portugal Prof. A. Venâncio Centro de Engenharia Biológica–IBQF, Universidade do Minho, Campus de Gualtar, 4710–057 Braga, Portugal (e‐mail: avenan@deb.uminho.pt). Search for other works by this author on: Oxford Academic Google Scholar Letters in Applied Microbiology, Volume 32, Issue 4, 11 April 2001, Pages 240–242, https://doi.org/10.1046/j.1472-765X.2001.00897.x Published: 11 April 2001 Article history Received: 09 January 2001 Accepted: 11 January 2001 Published: 11 April 2001