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Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review
Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alterna...
Autores principales: | Sivamaruthi, Bhagavathi Sundaram, Kesika, Periyanaina, Chaiyasut, Chaiyavat |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356804/ https://www.ncbi.nlm.nih.gov/pubmed/30586849 http://dx.doi.org/10.3390/toxins11010004 |
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