Fate of aflatoxins M <sub>1</sub> and B <sub>1</sub> within the period of production and storage of Tarkhineh: A traditional Persian fermented food-Reference-Cited by-同舟云学术

Fate of aflatoxins M ₁ and B ₁ within the period of production and storage of Tarkhineh: A traditional Persian fermented food

Published:2022-01-10 Issue:3 Volume:10 Page:945-952
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Moradi Leila¹,Paimard Giti²,Sadeghi Ehsan²^ORCID,Rouhi Milad²,Mohammadi Reza²^ORCID,Noroozi Razieh¹,Safajoo Saeede¹

Affiliation:

1. Student Research Committee Department of Food Science and Technology School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran

2. Department of Food Science and Technology School of Nutrition Sciences and Food Technology Research Center for Environmental Determinants of Health (RCEDH) Health Institute Kermanshah University of Medical Sciences Kermanshah Iran

Funder

Department of Food Science and Technology, University of California, Davis

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2728

Reference56 articles.

1. Aflatoxin M1 Reduction in Milk by a Novel Combination of Probiotic Bacterial and Yeast Strains

2. Simultaneous analysis of mycotoxins in corn flour using LC/MS-MS combined with a modified QuEChERS procedure

3. Aflatoxin B1 in eggs and chicken livers by dispersive liquid–liquid microextraction and HPLC;Amirkhizi B.;Food Additives & Contaminants: Part B,2015

4. Reduction of aflatoxin in fermented milks during production and storage

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