The effect of β-glucan and inulin on the reduction of aflatoxin B(1) level and assessment of textural and sensory properties in chicken sausages

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B(1) (AFB(1)). Various biological and natural methods have been introduced...

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Detalles Bibliográficos
Autores principales: Chaharaein, Mohsen, Sadeghi, Ehsan, Mohammadi, Reza, Rouhi, Milad, Soltani, Mahya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8569632/
https://www.ncbi.nlm.nih.gov/pubmed/34766007
http://dx.doi.org/10.1016/j.crfs.2021.10.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8569632/
https://www.ncbi.nlm.nih.gov/pubmed/34766007
http://dx.doi.org/10.1016/j.crfs.2021.10.007

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