摘要
随着对真菌毒素研究的深入,人们对其危害有了逐步的了解。就食品中真菌毒素的化学性质、产毒条件及影响因素、检测方法和去毒技术进行了综述。
With the further study on the mycotoxins, the hazard of the mycotoxins is known by people gradually. The chemical property, toxin- producing conditions, relevant factors, detecting method and the detoxicating technology of mocotoxins in foods is reviewed in this paper.
出处
《农产品加工（下）》
2005年第3期12-15,共4页
Farm Products Processing
基金
南昌大学基础理论基金项目<胶体金免疫层析快速检测黄曲霉毒素B1的研究>(2004)
关键词
真菌毒素
检测
去毒
食品
mycotoxins
detection
detoxicating
