The most frequently recognized chemical hazards in spices are mycotoxins, followed by heavy metals such as lead, cadmium, and arsenic, and other chemical residues.

Authors

• Person: Not available Organization: Frontiers
  Wild edible plants for food security, dietary diversity, and nutraceuticals

Sources

• Wild edible plants for food security, dietary diversity, and nutraceuticals www.frontiersin.org Frontiers via serper

Referenced by nodes (3)

• spices concept
• heavy metals concept
• arsenic concept