Author:
SEVDİN Sezen,ÇELİK Edanur,ÇÖMÇE A. Nur,BATAR Nazlı,ÖZDEMİR Asena Ayça
Publisher
European Journal of Science and Technology
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference40 articles.
1. Acaroz, U. (2019). Determination of the total aflatoxin level in red pepper marketed in Afyonkarahisar, Turkey. Fresenius Environmental Bulletin, 28(4A), 3276–3280.
2. Acu, M., & Ozdestan Ocak, Ö. (2019). The methods of analysis used in the determination of aflatoxin levels in foods (In Turkish). Sinop University Journal of Natural Sciences, 4(2), 168–181. DOI: https://doi.org/10.33484/sinopfbd.537820
3. Aksoy, A., Atmaca, E., Yazici, F., Güvenc, D., Gül, O., & Dervisoglu, M. (2016). Comparative analysis of aflatoxin M1 in marketed butter by ELISA and HPLC. Journal of the Faculty of Veterinary Medicine, Kafkas University, 22(4), 619–621. DOI: https://doi.org/10.9775/kvfd.2016.15115
4. Al Ayoubi, M., Solfrizzo, M., Gambacorta, L., Watson, I., & El Darra, N. (2020). Risk of exposure to aflatoxin b1, ochratoxin a, and fumonisin b1 from spices used routinely in Lebanese cooking. Food and Chemical Toxicology, 147, 111895. DOI: https://doi.org/10.1016/j.fct.2020.111895
5. Ardic, M., Karakaya, Y., Atasever, M., & Durmaz, H. (2008). Determination of aflatoxin b1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA. Food and Chemical Toxicology, 46(5), 1596–1599. DOI: https://doi.org/10.1016/j.fct.2007.12.025
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献