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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2023
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| Materias: | |
| 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 |