Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes

Aims:  To develop descriptive models for the combined effect of temperature (10–40°C) and water activity (0·850–0·980) on the growth of two ochratoxin A producing strains of Aspergillus carbonarius from Greek wine grapes on a synthetic grape juice medium.

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