Contamination of common spices by aflatoxigenic fungi and aflatoxin B1in Algeria-Reference-Cited by-同舟云学术

Contamination of common spices by aflatoxigenic fungi and aflatoxin B1in Algeria

Published:2016-01 Issue:1 Volume:8 Page:137-144
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Azzoune N.¹,Mokrane S.¹,Riba A.¹,Bouras N.¹²,Verheecke C.³,Sabaou N.¹,Mathieu F.³

Affiliation:

1. Laboratoire de Biologie des Systèmes Microbiens (LBSM), Ecole Normale Supérieure de Kouba, B.P. 92, 16 050 Algiers, Algeria

2. Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre, Université de Ghardaïa, B.P. 455, 47000 Ghardaïa, Algeria

3. Université de Toulouse, INPT-ENSAT, Laboratoire de Génie Chimique, UMR 5503 (CNRS/INPT/UPS), 1 Avenue de l’Agrobiopole, B.P. 32607, Auzeville-Tolosane, 31326 Castanet-Tolosan, France

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0426

Reference46 articles.

1. Determination of Aflatoxin B1 levels in powdered red pepper

2. The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

3. veA Is Required for Toxin and Sclerotial Production in Aspergillus parasiticus

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