Citrinin produced using strains of Penicillium citrinum from Liupao tea

Author:

Guo Weilu,Zhao Mouming,Chen Qingjin,Huang Li,Mao Yan,Xia Ning,Teng Jianwen,Wei Baoyao

Funder

National Natural Science Foundation of China

Guangxi Province Science and Technology Development Program

Nanning Science and Technology Development Program

Bagui Scholars Team of Food Biotechnology

Food and Drug Safety Evaluation in Guangxi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed;Böhm;European Food Safety Authority Journal,2012

2. Toxicological properties of citrinin;Flajs;Arhiv za Higijenu Rada i Toksikologiju,2009

3. Fumonisin and ochratoxin production in industrial Aspergillus niger strains;Frisvad;PLoS One,2011

4. GB5009.3-2010 ‘National Food Safety Standard for Determination of Moisture in Foods’. FreeStd.US (URL:http://m.freestd.us/soft4/4709965.htm).

5. Identification and quantification of fungi and mycotoxins from Pu-erh tea;Haas;International Journal of Food Microbiology,2013

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