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Recent progress in determination of ochratoxin a in foods by chromatographic and mass spectrometry methods
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References needing attention
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The 5 references without a DOI — listed, not checked
no DOI — not checkedAdditives. tF-smotJFWECoF. 2001. Safety evaluation of certain mycotoxins in food.Geneva: Food & Agriculture Organization of the United Nations.
no DOI — not checkedHumans IWGotEoCRt, Cancer IAfRo and Organization WH. 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins.Lyon, France: World Health Organization.
no DOI — not checkedJalili, M., and S. Jinap. 2015. Optimization and validation of a method for extraction and quantification of ochratoxin A in black pepper. International Food Research Journal 22 (2):502–9.
no DOI — not checkedJayeola, C., A. Oluwadun, L. Yahaya, L. D. A. Ajao, and F. Mokwunye. 2011. Comparative analysis of detecting ochratoxin A in cocoa powder samples using high performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA). African Journal of Food Science 5 (8):513–21.
no DOI — not checkedMiraglia M. and C. Brera. 2002. Assessment of dietary intake of ochratoxin A by the population of EU member states. Rome Italy.
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