Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contamin...

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Detalles Bibliográficos
Autores principales: Alshannaq, Ahmad, Yu, Jae-Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486318/
https://www.ncbi.nlm.nih.gov/pubmed/28608841
http://dx.doi.org/10.3390/ijerph14060632

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486318/
https://www.ncbi.nlm.nih.gov/pubmed/28608841
http://dx.doi.org/10.3390/ijerph14060632

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