Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods-Reference-Cited by-同舟云学术

Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods

Published:2022-02-28 Issue:4 Volume:31 Page:475-482
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Woo So Young,Ok Hyun Ee,Lee Sang Yoo,Jeong A-Yeong,Jeong Tae Kyun,Chun Hyang Sook

Funder

Ministry of Food and Drug Safety

Chung-Ang University Graduate Research Scholarship

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01045-8.pdf

Reference34 articles.

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3. Bae SI, Kwak BY, Park YK, Kim YH, Shon DH. Survey of aflatoxin B1 in domestic doenjang and kochujang determined by enzyme linked-immunosorbent assay. Journal of Food Hygiene and Safety. 18: 95-100 (2003)

4. Cho SH, Lee CH, Jang MR, Son YW, Lee SM, Choi IS, Kim SH, Kim DB. Aflatoxins contamination in spices and processed spice products commercialized in Korea. Food Chemistry. 107: 1283-1288 (2008)

5. Cranwell PB, Harwood LM, Moody CJ. Experimental Organic Chemistry. 3rd ed. John Wiley & Sons, New Jersey, USA (2017)

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