Morpho-molecular characterization and mycotoxin potential of fungi isolated from black and white peppers
Abstract Black and white peppers are widely used to enhance the flavour of various dishes. Nevertheless, peppers are susceptible to fungal infections, which can result in mycotoxin contamination if the conditions are conducive to fungal growth and development. In the present study, we aimed to ident...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Portfolio
2025-10-01
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| Serier: | Scientific Reports |
| Fag: | |
| Online adgang: | https://doi.org/10.1038/s41598-025-19292-0 |
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