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Reduction of aflatoxin content in peanuts
Reduction of aflatoxin content in peanuts
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机译:减少花生中黄曲霉毒素的含量
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摘要
Peanuts with a moisture content of from 6% to 15% are subjected to vacuum drying and/or roasting in a chamber using microwave energy to ensure penetration of the kernel. Aflatoxin compounds are destroyed and/or driven off with the vapors exiting the vacuum chamber.
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