Ochratoxin A in liquorice products – a review

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 32, Issue 12, 2015, Pages 2086-2092

  Khalesi, Mohammadreza ^a,b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

contamination; determination; liquorice; ochratoxin A

Indexed keywords

CHEMICAL CONTAMINATION; CONTAMINATION; FOOD ADDITIVES;

DERIVED PRODUCTS; DETERMINATION; HERBAL MEDICINES; LIQUORICE; OCHRATOXIN A; REGULATORY FRAMEWORKS; SECONDARY METABOLITES;

METABOLITES;

MYCOTOXIN; OCHRATOXIN;

CONSUMER; FOOD CONTAMINATION; FOOD PROCESSING; GLYCYRRHIZA; HUMAN; LIFE THREAT; MARKET; PRIORITY JOURNAL; REGISTRATION; REVIEW; STANDARD; ANALYSIS; CHEMISTRY; CHINA; FUNGUS; IRAN; ISOLATION AND PURIFICATION; MAXIMUM ALLOWABLE CONCENTRATION; MICROBIOLOGY; PATHOGENICITY; PHYSIOLOGY; PLANT DISEASE; PLANT ROOT;

CHINA; FOOD CONTAMINATION; FUNGI; GLYCYRRHIZA; HUMANS; IRAN; MAXIMUM ALLOWABLE CONCENTRATION; MYCOTOXINS; OCHRATOXINS; PLANT DISEASES; PLANT ROOTS;

EID: 84948582628     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2015.1094708     Document Type: Review

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