Ochratoxin A in red paprika: relationship with the origin of the raw material.

@article{Almela2007OchratoxinAI,
  title={Ochratoxin A in red paprika: relationship with the origin of the raw material.},
  author={Lu{\'i}s Almela and Virginia Rabe and Blas Ali S{\'a}nchez and Francisco Torrella and Jos{\'e} P L{\'o}pez-P{\'e}rez and Jos{\'e} Antonio Gabald{\'o}n and Luc{\'i}a Guardiola},
  journal={Food microbiology},
  year={2007},
  volume={24 4},
  pages={319-27}
}
The occurrence of ochratoxin A (OA) in paprika elaborated from peppers grown in several countries (Peru, Brazil, Zimbabwe and Spain) was studied, using an immunoaffinity clean-up column coupled to liquid chromatography and fluorescence detection. The preparation of the methyl ester (OA-Me) and liquid chromatography-electrospray-ion trap-mass spectrometry… CONTINUE READING