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Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum va...

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Detalles Bibliográficos
Autores principales:	Adebo, Oluwafemi Ayodeji, Kayitesi, Eugenie, Njobeh, Patrick Berka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6468468/ https://www.ncbi.nlm.nih.gov/pubmed/30934589 http://dx.doi.org/10.3390/toxins11030180

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