Mycotoxins and plant alkaloids in plant-based protein foods and meat alternatives: Occurrence, exposure and risk assessment.
- DOI
- 10.1016/j.foodchem.2026.151250
- Published
- 2026 Sep 20
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151250,
title = {Mycotoxins and plant alkaloids in plant-based protein foods and meat alternatives: Occurrence, exposure and risk assessment.},
author = {Prusova N and Dolezalova T and Dzuman Z and Vitova E and Han J and Hajslova J and Stranska M},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151250},
url = {https://doi.org/10.1016/j.foodchem.2026.151250}
}RIS
TY - JOUR TI - Mycotoxins and plant alkaloids in plant-based protein foods and meat alternatives: Occurrence, exposure and risk assessment. AU - Prusova N AU - Dolezalova T AU - Dzuman Z AU - Vitova E AU - Han J AU - Hajslova J AU - Stranska M PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151250 UR - https://doi.org/10.1016/j.foodchem.2026.151250 ER -
APA
N, P., T, D., Z, D., E, V., J, H., J, H., & M, S. (2026). Mycotoxins and plant alkaloids in plant-based protein foods and meat alternatives: Occurrence, exposure and risk assessment.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151250
Source records
- pubmed · retrieved 2026-09-26T19:23:14.402Z