Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable
Author:
Affiliation:
1. Yantai University, Yantai, Shandong, People’s Republic of China
2. Department of South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, Guangdong, People’s Republic of China
Funder
National Natural Science Foundation of China
Science and Technology Innovation Development Project in Yantai
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2101982
Reference117 articles.
1. Application of ozone for degradation of mycotoxins in food: A review
2. Effects of different mycotoxins on humans, cell genome and their involvement in cancer
3. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios
4. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality
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