Occurrence and health risk assessment of aflatoxins and ochratoxin a in Sürk, a Turkish dairy food, as studied by HPLC

Author:

Sakin Fatih,Tekeli İbrahim Ozan,Yipel Mustafa,Kürekci Cemil

Funder

Mustafa Kemal University Scientific Research Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference58 articles.

1. Natural occurrence of aflatoxins (B1 and M1) in feed, plasma and raw milk of lactating dairy cows in Beja, Tunisia, using ELISA;Abbès;Journal Food Additives & Contaminants: Part B,2012

2. Occurrence, toxicity, and analysis of major mycotoxins in food;Alshannaq;International Journal of Environmental Research and Public Health,2017

3. Aflatoxins in food products consumed in Brazil: A preliminary dietary risk assessment;Andrade;Food Additives & Contaminants: Part a,2013

4. Aflatoxin B1 and total aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder-immunoaffinity column LC with post-column derivatization;AOAC (The Association of Analytical Communities),2008

5. Effect of seasonal variations and lactation times on aflatoxin M1 contamination in milk of different species from Punjab, Pakistan;Asi;Food Control,2012

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