Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B1, ochratoxin A, and zearalenone in dough and toast Bread
Background and Objectives: Wheat and its derived products are high-risk commodities for aflatoxin contamination. The objective of this study was to investigate the effect of using Saccharomyces cerevisiae, Lactobacillus plantarum, and the dough fermentation and baking periods on reducing aflatoxin...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Tehran University of Medical Sciences
2025-04-01
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| Серія: | Iranian Journal of Microbiology |
| Предмети: | |
| Онлайн доступ: | https://ijm.tums.ac.ir/index.php/ijm/article/view/5030 |
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