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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Toxins (Basel) |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2018
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| Θέματα: | |
| Διαθέσιμο Online: | 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 |
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