Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Figure 3

(a) Chromatogram of AFB1-contaminated sample before treatment, (b) mass spectrum of selected ion (molecular base ion peak) of AFB1 before treatment, (c) chromatogram of AFB1-contaminated sample after treatment with garlic extract for 24 h·min at 25°C, and (d) mass spectrum of selected ion (molecular base ion peak) of AFB1 after treatment.

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(b)

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