Reduction of aflatoxins during brewing of a Malawian maize‐based non‐alcoholic beverage, thobwa

This study reports onthe effect of various production steps on levels of aflatoxins during preparation of thobwa, a traditional maize‐based fermented non‐alcoholic beverage, brewed across Malawi. The effect of boiling, fermentation and their interaction on the level of aflatoxins, the trends of afla...

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Detalles Bibliográficos
Autores principales: Namaumbo, Sydney, Monjerezi, Maurice, Gama, Aggrey, Mlangeni, Angstone Thembachako, Chiutsi‐Phiri, Gabriella, Matumba, Limbikani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261816/
https://www.ncbi.nlm.nih.gov/pubmed/37324882
http://dx.doi.org/10.1002/fsn3.3266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261816/
https://www.ncbi.nlm.nih.gov/pubmed/37324882
http://dx.doi.org/10.1002/fsn3.3266

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