क्यूआर कोड

Persistence of Aflatoxin During the Fermentation of Soy Sauce

Aflatoxin was produced by Aspergillus parasiticus NRRL 2999 but not by A. oryzae during fermentation of soy sauce. Little aflatoxin was degraded within 6 weeks unless Lactobacillus delbrueckii also was present.

में बचाया:
में प्रकाशित:Appl Microbiol
मुख्य लेखकों: Maing, Il-Young, Ayres, J. C., Koehler, P. E.
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: American Society for Microbiology (ASM) 1973
विषय:
Food Microbiology and Toxicology
ऑनलाइन पहुंच:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380958/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4736791/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.25.6.1015-1017.1973
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