Aflatoxigenic Isolates of Aspergillus flavus from Pecans

Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cook...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Appl Microbiol
Prif Awduron: Lillard, H. S., Hanlin, R. T., Lillard, D. A.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: American Society for Microbiology (ASM) 1970
Pynciau:
Food and Deterioration
Mynediad Ar-lein:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376623/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5415207/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.1.128-130.1970
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