Evaluation of the use of Ozone, UV-C and Citric acid in reducing aflatoxins in pistachio nut
Reza Babaee, Rouhollah Karami‐Osboo, Mansoureh Mirabolfathy
Topics & Concepts
AflatoxinCitric acidChemistryFood sciencePeroxideOzoneFlavorMycotoxinSweetnessOrganic chemistryMycotoxins in Agriculture and FoodMeat and Animal Product QualityListeria monocytogenes in Food Safety