Search
Abstract
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
Citations
-
5
CrossRef
-
0
Web of Science
-
8
Scopus
Cite as
Full text
full text is not available in portal
Keywords
Details
- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Title of issue:
- Toxins and other harmful compounds in foods strony 53 - 62
- Language:
- English
- Publication year:
- 2017
- Bibliographic description:
- Kotłowski R.: Mushroom Toxins// Toxins and Other Harmful Compounds in Foods/ ed. Agata Witczak i Zdzisław Sikorski USA: CRS, 2017, s.53-62
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/b978-012370467-2/50169-3
- Verified by:
- Gdańsk University of Technology
seen 122 times
Recommended for you
Metal-Organic Frameworks-Based Sensors for the Detection of Toxins in Food: A Critical Mini-Review on the Applications and Mechanisms
- X. Xuan,
- M. Wang,
- S. Manickam
- + 3 authors
2022
An overview of fermentation in the food industry - looking back from a new perspective
- S. A. Siddiqui,
- Z. Erol,
- J. Rugji
- + 8 authors
2023
Fluorescence of nanodiamond cocktails: pH-induced effects through interactions with comestible liquids
- M. Głowacki,
- M. Ficek,
- M. Sawczak
- + 2 authors
2022