The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey

Food and Chemical Toxicology

Volumn 48, Issue 8-9, 2010, Pages 2532-2537

  Set, E ^a   Erkmen, O ^b  

^a Plant Protection Research Institute   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Aflatoxin; Aspergillus; Pepper; Pistachio nut

Indexed keywords

AFLATOXIN; AFLATOXIN B1; WATER;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD QUALITY; FUNGAL CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOULD; PEPPER; PH; PISTACHIO; TURKEY (REPUBLIC); YEAST; ANALYSIS; ASPERGILLUS; BLACK PEPPER; CHEMISTRY; FUNGUS; MICROBIOLOGY; PISTACIA; TURKEY;

AFLATOXIN B1; AFLATOXINS; ASPERGILLUS; BLACK PEPPER; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGI; HYDROGEN-ION CONCENTRATION; PISTACIA; TURKEY; YEASTS;

ASPERGILLUS; CAPSICUM ANNUUM VAR. ANNUUM; PISTACIA VERA;

EID: 77955050582     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.06.027     Document Type: Article

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