The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran
Author:
Affiliation:
1. Hamadan University of Medical Sciences, Iran
2. Shahid Beheshti University of Medical Sciences, Iran
3. University of Sfax-Tunisia, Tunisia
4. State Research Institute, Poland
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101319&tlng=en
Reference53 articles.
1. Effect of storage time and concentration of aflatoxin M1 on toxin binding capacity of L. acidophilus in fermented milk product;Adibpour N.;Journal of Agricultural Science and Technology,2016
2. Potential public health risk due to consumption of contaminated bovine milk with aflatoxin M1 and Coxiella burnetii in the West of Iran;Ahmadi E.;International Journal of Dairy Technology,2020
3. Microbial community dynamics of fermented kefir beverages changes over time;Almeida Brasiel P. G.;International Journal of Dairy Technology,2021
4. Determination of aflatoxin M1 in pasteurized Kashk distributed in Tehran metropolitan;Amirpour M.;Salamat va Muhit,2015
5. A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm;Assaf J. C.;International Journal of Dairy Technology,2019
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