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RESEARCH PRODUCT

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Kristina TihomirovaVadims BartkevicsOlga Kirilina-gutmaneZane BerzinaIngars ReinholdsIveta PugajevaMartins JansonsJanis Rusko

subject

Health (social science)Blue cheeseeducationblue cheesebiogenic aminesPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticlechemistry.chemical_compound0404 agricultural biotechnologyfoodhazard indexmycotoxinslcsh:TP1-1185Food sciencefood.cheeseMycotoxinheavy metalsdeterministic modellingRoquefortine CScenario basedhplc-ms/msDietary exposureDietary intake010401 analytical chemistryHeavy metals04 agricultural and veterinary sciencesTyramineicp-ms040401 food science0104 chemical sciencesdietary exposurechemistryhplc-padFood Science

description

The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (&le

yearjournalcountryeditionlanguage
2020-01-16Foods
10.3390/foods9010093https://www.mdpi.com/2304-8158/9/1/93
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