Liquid chromatographic determination of citrinin residues in various meat products: A pioneer survey in Turkey
Tarih
2020Yazar
ÖZHAN, Gül
SARI, Fatih Mehmet
ÖZTAŞ, Ezgi
ÖZDEN, Sibel
Üst veri
Tüm öğe kaydını gösterÖzet
Background and Aims: Occurence of the mycotoxin citrinin could increase during Monascus purpureus fermentation in red yeast rice resulting in contamination of meat products when the red yeast rice is used as food additive. The aim of this study was to investigate extraction of citrinin from meat products by different extraction methods including LLE, QuEChERS and IAC methods.
Koleksiyonlar
- Makale [92796]