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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |