The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran-Reference-Cited by-同舟云学术

The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KHORSHIDI Mina¹,HESHMATI Ali¹^ORCID,HADIAN Zahra²,SMAOUI Slim³,MOUSAVI KHANEGHAH Amin⁴^ORCID

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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