Fate of aflatoxins M(1) and B(1) within the period of production and storage of Tarkhineh: A traditional Persian fermented food

The objective of the study was to assess the amount of aflatoxin M(1) (AFM(1)) and aflatoxin B(1) (AFB(1)) during fermentation, drying, and storage of Tarkhineh—a traditional Persian fermented food—over four months. Tarkhineh samples were produced based on a traditional method. Various concentration...

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Detalles Bibliográficos
Autores principales: Moradi, Leila, Paimard, Giti, Sadeghi, Ehsan, Rouhi, Milad, Mohammadi, Reza, Noroozi, Razieh, Safajoo, Saeede
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907732/
https://www.ncbi.nlm.nih.gov/pubmed/35311167
http://dx.doi.org/10.1002/fsn3.2728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907732/
https://www.ncbi.nlm.nih.gov/pubmed/35311167
http://dx.doi.org/10.1002/fsn3.2728

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