Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD
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DOI: 10.1016/j.foodcont.2021.108245
Abstract: Abstract Modified mycotoxins can cause an underestimation of exposure risk due to their untraceable characteristics. Hongqu, a traditional Chinese fermented product, is widely used as food colorants, fermenters and functional foods for about 2000 years.… read more here.
Keywords: hongqu; hydrolysis; underestimation; risk ... See more keywords