Mycotoxins in raw materials, beverages and supplements of botanicals: A review of occurrence, risk assessment and analytical methodologies.

Pallarés, N; Tolosa, J; Ferrer, E; Berrada, H

Pallarés, N; Tolosa, J; Ferrer, E; Berrada, H.

Affiliation

Pallarés N; Laboratory of Toxicology and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, 46100, Valencia, Spain.
Tolosa J; Laboratory of Toxicology and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, 46100, Valencia, Spain.
Ferrer E; Laboratory of Toxicology and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, 46100, Valencia, Spain. Electronic address: emilia.ferrer@uv.es.
Berrada H; Laboratory of Toxicology and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, 46100, Valencia, Spain.

Food Chem Toxicol ; 165: 113013, 2022 Jul.

Article de En | MEDLINE | ID: mdl-35523385

Sujet(s)
Mots clés

Beverages; Botanicals; Camellia sinensis; Mycotoxins; Risk assessment; Supplements

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Mycotoxines Type d'étude: Etiology_studies / Risk_factors_studies Langue: En Journal: Food Chem Toxicol Année: 2022 Type de document: Article Pays d'affiliation: Espagne Pays de publication: Royaume-Uni

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