[Simultaneous Analysis of Paralepistopsis acromelalga Applied to Cooked and Processed Foods].

Ishida, Yoshitaka; Ouchi, Hitoshi; Kan, Toshiyuki; Nagaoka, Yuka

Ishida, Yoshitaka; Ouchi, Hitoshi; Kan, Toshiyuki; Nagaoka, Yuka.

Affiliation

Ishida Y; The Yamagata Prefectural Institute of Public Health.
Ouchi H; School of Pharmaceutical Sciences, University of Shizuoka.
Kan T; School of Pharmaceutical Sciences, University of Shizuoka.
Nagaoka Y; The Yamagata Prefectural Institute of Public Health.

Shokuhin Eiseigaku Zasshi ; 64(2): 89-93, 2023.

Article in Ja | MEDLINE | ID: mdl-37211390

Subject(s)

Agaricales; Foodborne Diseases; Mushroom Poisoning; Soy Foods; Mushroom Poisoning/diagnosis; Food, Processed; Cooking

Key words

Acromelic acid; Clitidine; LC-MS/MS; Paralepistopsis acromelalga; cooked and processed food; erythromelalgia

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Mushroom Poisoning / Agaricales / Soy Foods / Foodborne Diseases Type of study: Diagnostic_studies Language: Ja Journal: Shokuhin Eiseigaku Zasshi Year: 2023 Type: Article

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