
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:format>application/pdf</dc:format>
  <dc:format>404874 bytes</dc:format>
  <dc:source>vol. 3</dc:source>
  <dc:source>br. 5</dc:source>
  <dc:source>str. 475-482</dc:source>
  <dc:description xml:lang="eng">Abstract: Mycotoxins are toxic secondary metabolites produced under special conditions of
moisture and temperature by aerobic, microscopic fungi that can colonize various foods from before
harvesting up to consumer use. Contamination of wine by ochratoxin A has gained worldwide
interest in recent years with the revelation of these toxins&apos; effect on human health. Ochratoxin A,
produced by Aspergillus species, poses the greatest threat to human health and is subject to
government regulation in juices and beverages worldwide. This review provides an overview of the
prevalence of ochratoxin A in wine and control methods, which help establish and carry out proper
management strategies.</dc:description>
  <dc:language>eng</dc:language>
  <dc:subject xml:lang="eng">Keywords: mycotoxins; ochratoxin A; wine; quality; methods of detection; Aspergillus.</dc:subject>
  <dc:rights>http://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:title xml:lang="eng">Mycotoxin Incidence of Ochratoxin A in Wine and Methods for its Control</dc:title>
  <dc:creator id="https://orcid.org/0000-0002-5500-7010">Puvača, Nikola</dc:creator>
  <dc:creator>Bursić, Vojislava</dc:creator>
  <dc:creator>Petrović, Aleksandra</dc:creator>
  <dc:creator>Vuković, Gorica</dc:creator>
  <dc:creator>Cara, Magdalena</dc:creator>
  <dc:creator>Peulić, Tatjana</dc:creator>
  <dc:creator>Avantaggiato, Giuseppina</dc:creator>
  <dc:type>info:eu-repo/semantics/review</dc:type>
  <dc:identifier>https://unilib.phaidrabg.rs/o:4483</dc:identifier>
  <dc:date>2020</dc:date>
</oai_dc:dc>