Multimycotoxin UPLC−MS/MS for Tea, Herbal Infusions and the Derived Drinkable Products
Author:
Affiliation:
1. Laboratory of Food Analysis, Ghent University, Ghent, Belgium
2. School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1033043
Reference27 articles.
1. Evaluation of microbiological quality of medicinal plants used in natural infusions
2. HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea
3. Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2
4. Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats
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