Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption

BACKGROUND: Regarding the public health concerns over the use of food preservatives in yoghurt drink “Doogh”, the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be...

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Detalles Bibliográficos
Autores principales: ESFANDIARI, Zahra, BADIEY, Mohammad, MAHMOODIAN, Pooya, SARHANGPOUR, Reza, YAZDANI, Elham, MIRLOHI, Maryam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4441924/
https://www.ncbi.nlm.nih.gov/pubmed/26056647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4441924/
https://www.ncbi.nlm.nih.gov/pubmed/26056647

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