香料精油的抗毒素潜力——综述

IF 1.7 4区医学 Q3 FOOD SCIENCE & TECHNOLOGY

World Mycotoxin Journal Pub Date : 2021-05-17 DOI:10.3920/WMJ2020.2636

A. Ranjith, C. M. Srilatha, P. Lekshmi, N. Rameshbabu

引用次数: 1

摘要

真菌毒素是重要的食品污染物，对食品和饲料安全和公众健康构成重大威胁。在真菌毒素中，黄曲霉毒素被认为是较重要的污染物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

World Mycotoxin Journal MYCOLOGY-

CiteScore

4.60

自引率

5.00%

发文量

审稿时长

>12 weeks

期刊介绍： ''World Mycotoxin Journal'' is a peer-reviewed scientific journal with only one specific area of focus: the promotion of the science of mycotoxins. The journal contains original research papers and critical reviews in all areas dealing with mycotoxins, together with opinions, a calendar of forthcoming mycotoxin-related events and book reviews. The journal takes a multidisciplinary approach, and it focuses on a broad spectrum of issues, including toxicology, risk assessment, worldwide occurrence, modelling and prediction of toxin formation, genomics, molecular biology for control of mycotoxigenic fungi, pre-and post-harvest prevention and control, sampling, analytical methodology and quality assurance, food technology, economics and regulatory issues. ''World Mycotoxin Journal'' is intended to serve the needs of researchers and professionals from the scientific community and industry, as well as of policy makers and regulators.