Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage-Reference-Cited by-同舟云学术

Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage

Published:2020-01-30 Issue:3 Volume:85 Page:762-770
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yun Jeonghyun¹,Kim Jae Ho²,Lee Jang‐Eun¹²^ORCID

Affiliation:

1. Dept. of Food Biotechnology Korea Univ. of Science and Technology Daejeon 34113 Republic of Korea

2. Research Group of Traditional Food, Research Div. of Strategic Food Technology Korea Food Research Inst. Wanju‐gun Jellabuk‐do 55365 Republic of Korea

Funder

Strategic Initiative for Microbiomes in Agriculture and Food, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15050

Reference38 articles.

1. Molecular mechanisms of Aspergillus flavus secondary metabolism and development

2. Potential of lactic acid bacteria in aflatoxin risk mitigation

3. Taxonomic Characterization, Evaluation of Toxigenicity, and Saccharification Capability of Aspergillus Section Flavi Isolates from Korean Traditional Wheat-Based Fermentation Starter Nuruk

4. Molecular genetic analysis and regulation of aflatoxin biosynthesis

5. Cereal-based fermented foods and beverages

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3. Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example;Foods;2022-07-21