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The toxic substances formed in the process of microbial spoilage of the wine and their effect on the human body

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dc.contributor.author BEHTA, Emilia
dc.contributor.author COJOCARI, Daniela
dc.date.accessioned 2021-06-24T08:27:34Z
dc.date.available 2021-06-24T08:27:34Z
dc.date.issued 2021
dc.identifier.citation BEHTA, Emilia, COJOCARI, Daniela. The toxic substances formed in the process of microbial spoilage of the wine and their effect on the human body. In: Conferinţa Tehnico-Ştiinţifică a Studenţilor, Masteranzilor şi Doctoranzilor, Universitatea Tehnică a Moldovei, 23-25 martie, 2021. Chişinău, 2021, vol. 1, pp. 407-408. ISBN 978-9975-45-699-9. en_US
dc.identifier.isbn 978-9975-45-699-9
dc.identifier.uri http://repository.utm.md/handle/5014/16235
dc.description.abstract The main goal of every wine producer is to create a high-quality and safe product, which means the absence of toxic, carcinogenic, mutagenic or any other adverse effect on the human body. Taking into account the modern changes in ecology, weather and climatic conditions, the technogenic impact of humans on the environment, the prospect of abnormal changes in biotopes is going towards an undesirable direction. This is especially true for viticulture. The damage to soils and grapes by pests, bacteria, fungal diseases, in particular, various kinds of mold, yeast, etc., has significantly increased. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject mycotoxin en_US
dc.subject ochratoxin en_US
dc.subject wine en_US
dc.subject phenols en_US
dc.title The toxic substances formed in the process of microbial spoilage of the wine and their effect on the human body en_US
dc.type Article en_US


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