Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts.
Vaamonde
Graciela
G
Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Area Bromatología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina. vaamonde@qo.fcen.uba.ar
Patriarca
Andrea
A
Fernández Pinto
Virginia E
VE
D000348:Aflatoxins / Q000032:analysis* / Q000096:biosynthesis; D010367:Arachis / Q000382:microbiology*; D001231:Aspergillus flavus / Q000378:metabolism*; D003257:Consumer Product Safety; D005516:Food Microbiology; D006801:Humans; D007211:Indoles / Q000032:analysis* / Q000378:metabolism; D008954:Models, Biological; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000378:metabolism*
D000348:Aflatoxins; D007211:Indoles; D014867:Water; C000543:cyclopiazonic acid