1Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms

作者： Shen, Lingqin; Wang, Yifan; Li, Xin; Hou, Ziqing; Shi, Jiyong; Battino, Maurizio; Routledge, Michael N.; Zou, Xiaobo; Zhang, Di; Mao, Jin; Battino, Maurizio; Battino, Maurizio; Routledge, Michael N.; Gong, Yunyun; SCI

机构： Jiangsu Univ, Sch Chem & Chem Engn, Zhenjiang 212013, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China; Chinese Acad Agr Sci, Natl Reference Lab Agr Testing, Key Lab Detect Mycotoxins, Lab Qual & Safety Risk Assessment Oilseed Prod Wuh, Wuhan 430062, Peoples R China; Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Peoples R China; Polytech Univ Marche, Dept Clin Sci, Fac Med, Ancona, Italy; Univ Leicester, Leicester Med Sch, Leicester, England; Univ Leeds, Sch Food Sci & Nutr, Leeds, England;

来源：FOOD CHEMISTRY

关键词： Mycotoxin; Chinese vinegar; Solid-state fermentation; Lactobacillus; Aspergillus

年份：2024