
Absence of subchronic oral toxicity and genotoxicity of rice koji with Aspergillus terreus
Keywords: آلکالن فسفاتاز; Aspergillus terreus; Koji; Fermented food; Functional food; Toxicity; Subchronic; Genotoxicity; NOAEL; no-observed-adverse-effect level; OECD; Organization for Economic Co-operation and Development; GLP; Good Laboratory Practice; WBC; white blood cell; RB