Aflatoxin variability in pistachios.

Pistachio fruit components, including hulls (mesocarps and epicarps), seed coats (testas), and kernels (seeds), all contribute to variable aflatoxin content in pistachios. Fresh pistachio kernels were individually inoculated with Aspergillus flavus and incubated 7 or 10 days. Hulled, shelled kernels...

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Bibliographische Detailangaben
Hauptverfasser: Mahoney, N E, Rodriguez, S B
Format: Artigo
Sprache:Inglês
Veröffentlicht: 1996
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC167886/
https://ncbi.nlm.nih.gov/pubmed/8919781
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