Changes in Aflatoxin Content During the Processing of Vinegar Obtained From Grape
Mycotoxins are known to be one of the most important food contaminants that pose potential health risks to humans. This study aimed to investigate the changes in total aflatoxin (TAF) content during grape vinegar production. Different types of aflatoxins including aflatoxin B1 (AFB1 ), B2 (AFB2 ), G...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hamadan University of Medical Sciences
2021-06-01
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| Series: | Avicenna Journal of Environmental Health Engineering |
| Subjects: | |
| Online Access: | https://ajehe.umsha.ac.ir/PDF/ajehe-8-17.pdf |