Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cereals

Food Chemistry

Volumn 157, Issue , 2014, Pages 257-262

  Iqbal, Shahzad Zafar ^a,b   Rabbani, Tehmeena ^a   Asi, Muhammad Rafique ^c   Jinap, S ^b  

^a GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c NUCLEAR INSTITUTE FOR AGRICULTURE AND BIOLOGY NIAB   (Pakistan)

Author keywords

Aflatoxins; Breakfast cereals; Mycotoxins; Ochratoxin A; Zearalenone

Indexed keywords

BREAKFAST CEREALS; EUROPEAN UNION; MYCOTOXINS; OCHRATOXIN A; PAKISTAN; ZEARALENONE;

AFLATOXINS;

CONTAMINATION;

AFLATOXIN; AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G1; AFLATOXIN G2; OCHRATOXIN; ZEARALENONE;

ARTICLE; BARLEY; BREAD; CEREAL; EUROPEAN UNION; FLOUR; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MAIZE; MEAL; PAKISTAN; QUALITY CONTROL; REPRODUCIBILITY; SEMOLINA; WHEAT; ANALYSIS; CHEMISTRY;

AFLATOXINS; FOOD CONTAMINATION; OCHRATOXINS; TRITICUM; ZEARALENONE;

EID: 84897365051     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.129     Document Type: Article

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