A method of reducing aflatoxin and ochratoxin in whole spice.
The present invention relates to a method of reducing aflatoxin and ochratoxin in whole spices characterised by the steps of applying a sulphurous salt to the whole spices to produce treated whole spices and heating the treated whole spices. The whole spices are peppercorns and the sulphorous salt i...
| Main Author: | |
|---|---|
| Format: | Patent |
| Language: | English |
| Published: |
2011
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/32110/ |