Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation

Author:

Cheon Seon-Hwa,Kim Su-ji,Lee Sang-il,Chung Youngbae,Kim Sung Hyun,Cho Jungeun,Seo Hye-Young

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference50 articles.

1. Dietary aflatoxins and human primary liver cancer;Peers;Ann Nutr Aliment,1977

2. Two new aflatoxin producing species, and an overview of Aspergillus section Flavi;Varga;Stud Mycol,2011

3. Occurrence of aflatoxins in selected processed foods from Pakistan;Mushtaq;Int J Mol Sci,2012

4. IARC Monographs on the evaluation of carcinogenic risks to humans : some naturally occurring substances, food items and constituents, heterocyclic amines and mycotoxins;IARC,1993

5. Survey of aflatoxin B1 and ochratoxin A on commercial dried red pepper and red pepper powder;Jegal;J Fd Hyg Safety,2013

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