@conference{
author = "Stanić, Vojislav and Adnađević, Borivoje and Stefanović, Srđan and Tanasković, Slađana and Nastasijević, Branislav and Jovanović, Dragoljub and Živković, Vukosava",
year = "2021",
abstract = "Mycotoxins are common natural food contaminants which pose a risk to human and animal health. The cavitation effect is often used to break down harmful materials in a liquid medium. In this study, we used a cavitation effect to reduce the amount of aflatoxins in milk. The results showed a 24.2% reduction in aflatoxin content in milk compared to the control sample. These findings indicate that the cavitation effect could be useful for the degradation of aflatoxin M1 in milk.",
publisher = "Belgrade : Vinča Institute of Nuclear Sciences",
journal = "7th Workshop Specific Methods for Food Safety and Quality, September 22nd, 2021, Belgrade, Serbia, 15th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry",
title = "Influence of cavitation effect on stability of aflatoxin in milk",
pages = "69-74",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11690"
}