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中国精品科技期刊2020
赵亚荣, 马丽艳, 王富华. 单端孢霉烯族毒素及其去除方法研究进展[J]. 食品工业科技, 2016, (21): 383-387. DOI: 10.13386/j.issn1002-0306.2016.21.066
引用本文: 赵亚荣, 马丽艳, 王富华. 单端孢霉烯族毒素及其去除方法研究进展[J]. 食品工业科技, 2016, (21): 383-387. DOI: 10.13386/j.issn1002-0306.2016.21.066
ZHAO Ya-rong, MA Li-yan, WANG Fu-hua. Research progress in trichothecenes and removal method[J]. Science and Technology of Food Industry, 2016, (21): 383-387. DOI: 10.13386/j.issn1002-0306.2016.21.066
Citation: ZHAO Ya-rong, MA Li-yan, WANG Fu-hua. Research progress in trichothecenes and removal method[J]. Science and Technology of Food Industry, 2016, (21): 383-387. DOI: 10.13386/j.issn1002-0306.2016.21.066

单端孢霉烯族毒素及其去除方法研究进展

Research progress in trichothecenes and removal method

  • 摘要: 单端孢霉烯族毒素是由多种真菌产生的一类真菌毒素,广泛分布于谷物类食品中,对人和动物具有毒性效应。本文对单端孢霉烯族毒素的理化性质、污染现状、危害程度、去除措施等进行了综述,旨在为预防控制单端孢霉烯族毒素的研究提供借鉴和依据。 

     

    Abstract: Trichothecenes are mycotoxins produced by fungi,which widely distributed in cereal food and have toxic effect to human and animals.This review summarizes various aspects of trichothecenes including physicochemical properties,natural occurrence,the extent of damages and removal method,aimed at providing beneficial reference for studies that prevent and control trichothecenes.

     

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