Reduction of aflatoxins and ochratoxin A by addition of commercial Koji during fermentation of the Korean traditional soybean paste, Doenjang

已完结 10 由 NIXNAYL 发布于 2024/11/24 0:13:31

DOI:10.1016/j.foodcont.2024.110686
作者：So Young Woo ,?Fei Tian ,?Sang Yoo Lee ,?Su Been Park ,?Kap-Hoon Han ,?Hye-Young Kim ,?Hyang Sook Chun
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Contamination by aflatoxins and ochratoxin A of traditional Korean fermented soybean paste (Doenjang) is a serious food safety issue. In this study, we investigated the inhibitory effects of

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