Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography
Background. Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. However, these ingredients may be contaminated by toxicogenic fungi and subsequent production of mycotoxins that cannot be neutralized through cooking. In the present study...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8858889 |
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