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Bioaccessibility Study of Aflatoxin B(1) and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study th...

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Detalles Bibliográficos
Autores principales:	Escrivá, Laura, Agahi, Fojan, Vila-Donat, Pilar, Mañes, Jordi, Meca, Giuseppe, Manyes, Lara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8779489/ https://www.ncbi.nlm.nih.gov/pubmed/35050983 http://dx.doi.org/10.3390/toxins14010006

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