Microbial toxins in fermented foods: health implications and analytical techniques for detection

Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putres...

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Detalles Bibliográficos
Autores principales: Fayyaz, Khadijah, Nawaz, Asad, Olaimat, Amin N., Akram, Kashif, Farooq, Umar, Fatima, Mehreen, Siddiqui, Shahida Anusha, Rana, Insha Shakeel, Mahnoor, Shahbaz, Hafiz Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2022
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910295/
https://www.ncbi.nlm.nih.gov/pubmed/36753631
http://dx.doi.org/10.38212/2224-6614.3431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910295/
https://www.ncbi.nlm.nih.gov/pubmed/36753631
http://dx.doi.org/10.38212/2224-6614.3431

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