Aflatoxin levels in raw and processed hazelnuts in Turkey

Food Additives and Contaminants: Part B Surveillance

Volumn 5, Issue 2, 2012, Pages 83-86

  Baltaci, C ^a   Ilyasoglu H ^a   Cavrar, S ^b  

^a GUMUSHANE UNIVERSITY   (Turkey)

^b Trabzon Provincial Control Laboratory   (Turkey)

Author keywords

aflatoxins; dried fruit

Indexed keywords

AFLATOXIN ANALYSIS; DRIED FRUITS; HPLC METHOD; POSTHARVEST; TOTAL AFLATOXINS;

CALCINATION; CONTAMINATION;

AFLATOXINS;

CORYLUS;

AFLATOXIN;

CHEMISTRY; FOOD HANDLING; HAZELNUT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; REPRODUCIBILITY; SPECTROFLUOROMETRY; VALIDATION STUDY;

AFLATOXINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CORYLUS; FOOD HANDLING; LIMIT OF DETECTION; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, FLUORESCENCE;

EID: 84862220882     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2012.656146     Document Type: Article

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