Determination of zearalenone in corn flour and a cheese snack product using high-performance liquid chromatography with fluorescence detection

Food Additives and Contaminants

Volumn 22, Issue 5, 2005, Pages 443-448

  Oveisi, Mohammad Reza ^a   Hajimahmoodi, Mannan ^a   Memarian, Shadi ^a   Sadeghi, Naficeh ^a   Shoeibi, Shahram ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Cheese snack; Corn flour; Zearalenone

Indexed keywords

MYCOTOXIN; ZEARALENONE;

ANALYTIC METHOD; ARTICLE; ASSAY; CHEESE; CONTROLLED STUDY; CORN; EXPOSURE; FLOUR; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRAN; LINEAR SYSTEM; MAIZE; PRIORITY JOURNAL; SAMPLING;

CEREALS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAIRY PRODUCTS; ESTROGENS, NON-STEROIDAL; FLOUR; FLUORESCENCE; FOOD CONTAMINATION; FOOD HANDLING; IRAN; MYCOTOXINS; REPRODUCIBILITY OF RESULTS; ZEARALENONE;

ZEA MAYS;

EID: 21044444890     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500073709     Document Type: Article

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