A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

Author(s):
Rashid RamazanzadehRashid Ramazanzadeh1, Rashid RamazanzadehRashid Ramazanzadeh2, Sanaz AhmadiSanaz Ahmadi3, Samaneh RouhiSamaneh Rouhi4,*
1Department of Laboratory Sciences, Faculty of Medicine, Islamic Azad University, Babol Branch, Babol, Iran.
2Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran.
3Social Determinants of Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran.
4Children Growth Research Center, Research Institute for Prevention of Non-communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran.

Journal of Inflammatory Diseases:Vol. 24, issue 4; 366-373
Published online:Oct 31, 2020
Article type:Case Report
How to Cite:Ramazanzadeh R, Ramazanzadeh R, Ahmadi S, Rouhi S. A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples. J Inflamm Dis. 2024;24(4):e156237. doi:

Abstract

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