Pub. Date : 1996 Sep
PMID : 23604654
1 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | The effect of processing steps as well preservatives used in French bread making namely propionic acid and/or potassium sorbate (0.2%) on the destruction of aflatoxins B1 and G1 was studied.Mixing and baking processes showed marked destruction of aflatoxins B1 and G1; being 71.2% and 52.5% for aflatoxin B1 after mixing and baking steps, while reaching 73.9% and 54.5% for aflatoxin G1. | Sorbic Acid | immunoglobulin kappa variable 7-3 (pseudogene) | Homo sapiens |