The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions

Breakfast processed products are remarkably at risk of fungal contamination. This research surveyed the fumonisins concentration in different breakfast products and carried out in vitro experiments measuring fumonisins content in different substrates inoculated with Fusarium verticillioides. The pip...

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Detalles Bibliográficos
Autores principales: Purchase, Jan, Donato, Rosa, Sacco, Cristiana, Pettini, Lilia, Rookmin, Anubha Devi, Melani, Simone, Artese, Alice, Purchase, Diane, Marvasi, Massimiliano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10393861/
https://www.ncbi.nlm.nih.gov/pubmed/37165150
http://dx.doi.org/10.1007/s12550-023-00483-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10393861/
https://www.ncbi.nlm.nih.gov/pubmed/37165150
http://dx.doi.org/10.1007/s12550-023-00483-5

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