Changes in Aflatoxin Content During the Processing of Vinegar Obtained From Grape

• Main Authors: Ali Heshmati (Author), Freshteh Mehri (Author), Amir Nili-Ahmadabadi (Author), Amin Mousavi Khaneghah (Author)
• Format: Book
• Published: Hamadan University of Medical Sciences, 2021-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Mycotoxins are known to be one of the most important food contaminants that pose potential health risks to humans. This study aimed to investigate the changes in total aflatoxin (TAF) content during grape vinegar production. Different types of aflatoxins including aflatoxin B1 (AFB1 ), B2 (AFB2 ), G...