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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

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