Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria
ABSTRACT There is a growing concern that chronic, low‐level exposure to organophosphate insecticides, through residues in food, is a threat to human health. Evidence is emerging that fermentation with lactic acid bacteria may be an effective way of reducing these residues. The aim of this review is...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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Wiley
2026-05-01
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| Reeks: | Food Frontiers |
| Onderwerpen: | |
| Online toegang: | https://doi.org/10.1002/fft2.70285 |
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