Carregant...

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alterna...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Toxins (Basel)
Autors principals: Sivamaruthi, Bhagavathi Sundaram, Kesika, Periyanaina, Chaiyasut, Chaiyavat
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2018
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6356804/
https://ncbi.nlm.nih.gov/pubmed/30586849
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins11010004
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!