The effect of β-glucan and inulin on the reduction of aflatoxin B<sub>1</sub> level and assessment of textural and sensory properties in chicken sausages.

Curr Res Food Sci · 2021 · PMC8569632 · PMID 34766007

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a decreasing trendno p-value reported

AFB 1 level underwent a decreasing trend at both concentrations (5 and 10 μg/kg).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

The effect of β-glucan and inulin on the reduction of aflatoxin B&lt;sub&gt;1&lt;/sub&gt; level and assessment of textural and sensory properties in chicken sausages.

The sentences

The effect of β-glucan and inulin on the reduction of aflatoxin B<sub>1</sub> level and assessment of textural and sensory properties in chicken sausages.