Chargement en cours...
Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)
Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum va...
Enregistré dans:
| Publié dans: | Toxins (Basel) |
|---|---|
| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2019
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6468468/ https://ncbi.nlm.nih.gov/pubmed/30934589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins11030180 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|