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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |