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Analysis and Control of Bioactive Chemicals Associated with Fermented Foods & Beverages

Investigators
Perkins, L. Brian
Institutions
University of Maine
Start date
2017
End date
2022
Objective
Goals/Objectives of ResearchObjective 1. Investigate the effect of fermentation condition on the quality and safety of the fermented productObjective 2. Develop and use analytical methods for the analysis of health-promoting and toxic bioactive compounds
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
ME021817
Accession number
1013132
Categories
Natural Toxins
Sanitation and Quality Standards
Parasites
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants