Determination of aflatoxin B1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA

Author:

Ardic Mustafa,Karakaya Yakup,Atasever Mustafa,Durmaz Hisamettin

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference24 articles.

1. Microbiological quality of some retail spices in India;Banerjee;Food Res. Int.,2003

2. The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC;Bircan;Int. J. Food Sci. Technol.,2005

3. Exposure assessment to mycotoxins in workplaces: aflatoxins and ochratoxin A occurrence in airborne dusts and human sera;Brera;Microchem. J.,2002

4. Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC;Colak;J. Food Drug Anal.,2006

5. No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs;Commission Regulation (EC);Off. J. Eur. Commun.,2002

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