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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...

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Détails bibliographiques
Publié dans:Toxins (Basel)
Auteurs principaux: Sivamaruthi, Bhagavathi Sundaram, Kesika, Periyanaina, Chaiyasut, Chaiyavat
Format: Artigo
Langue:Inglês
Publié: MDPI 2018
Sujets:
Accès en ligne: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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