Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

LWT

Volumn 70, Issue , 2016, Pages 302-308

  Saladino, Federica ^a   Bordin, Keliani ^b   Manyes, Lara ^a   Luciano, Fernando B ^b   Mañes, Jordi ^a   Fernández Franzón, Mónica ^a   Meca, Giuseppe ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Aflatoxins; Aspergillus spp; Isothiocyanates; Mycotoxin reduction; Oriental and yellow mustard flour

Indexed keywords

AFLATOXINS; ASPERGILLUS; BIOCHEMISTRY; METABOLITES;

ANTI-FUNGAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS; ASPERGILLUS SPP; INTELLIGENT PACKAGING SYSTEMS; ISOTHIOCYANATES; ORIENTAL AND YELLOW MUSTARD FLOUR;

ENZYMATIC HYDROLYSIS;

EID: 84960432782     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.006     Document Type: Article

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