Occurrence, Risk Implications, Prevention and Control of CIT in <i>Monascus</i> Cheese: A Review.

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作者： Chan,Zhang ^[1] ; Ying,Cheng ^[2] ; Yuhui,Qin ^[3] ; Congcong,Wang ^[4] ; Haijiao,Wang ^[1] ; Arzugul,Ablimit ^[1] ; Qing,Sun ^[1] ; Huijun,Dong ^[1] ; Bei,Wang ^[1] ; Chengtao,Wang ^[1]

作者单位： School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. ^[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China. ^[2] Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China. ^[3] Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China. ^[4]

关键词 Monascus cheese citrinin contamination control

主题词红曲霉属(Monascus);干酪(Cheese);橘霉素(Citrinin);食品污染(Food Contamination);人类(Humans);发酵(Fermentation)

DOI 10.1021/acs.jafc.4c00588

PMID 38627202

发布时间 2024-05-31

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