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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2017
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| 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 |