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Real and Perceived Risks for Mycotoxin Contamination in Foods and Feeds: Challenges for Food Safety Control
Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys genera occurring in food and feed commodities both pre- and post-harvest. Adverse human health effects from the consumption of my...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Molecular Diversity Preservation International
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3153222/ https://ncbi.nlm.nih.gov/pubmed/22069600 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins2040572 |
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