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Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine

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Book cover Advances in Food Mycology

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 571))

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Author information

Authors and Affiliations

  1. Food Science Australia, 52, NSW 1670, North Ryde, Australia

    Su-lin L. Leong, Ailsa D. Hocking & John I. Pitt

  2. Department of Primary Industries, 905, 3502, Vic, Australia

    Benozir A. Kazi & Robert W. Emmett

  3. School of Agriculture and Wine, University of Adelaide, PMB 1, 5064, Glen Osmond, SA, Australia

    Eileen S. Scott

Authors
  1. Su-lin L. Leong
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  2. Ailsa D. Hocking
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  3. John I. Pitt
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  4. Benozir A. Kazi
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  5. Robert W. Emmett
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  6. Eileen S. Scott
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Editor information

Editors and Affiliations

  1. Food Science Australia, 52, NSW 1670, North Ryde, Australia

    A. D. Hocking

  2. Food Science Australia, 52, NSW 1670, North Ryde, Australia

    J. I. Pitt

  3. Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Uppsalalaan 8, 3508, Utrecht, Netherlands

    Robert A. Samson

  4. Biocentrum-DTU, Technical University of Denmark, Building 221, DK-2800, Lyngby, Denmark

    U. Thrane

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© 2006 Springer

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Leong, Sl.L., Hocking, A.D., Pitt, J.I., Kazi, B.A., Emmett, R.W., Scott, E.S. (2006). Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine. In: Hocking, A.D., Pitt, J.I., Samson, R.A., Thrane, U. (eds) Advances in Food Mycology. Advances in Experimental Medicine and Biology, vol 571. Springer, Boston, MA. https://doi.org/10.1007/0-387-28391-9_9

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