| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392955 | Food Control | 2013 | 11 Pages |
Abstract
⺠Ocratoxin A and aflatoxins were analysed in raw and toasted pistachio. ⺠Ochratoxin A was never detected, while aflatoxin B1 was the major aflatoxin. ⺠Great variability was associated to the sampling and sample preparation. ⺠Roasting resulted in significant reductions in the levels of mycotoxins.
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Authors
E. GarcÃa-Cela, A.J. Ramos, V. Sanchis, S. Marin,