Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo

Sorghum malts, which are important ingredients in traditional fermented beverages, are commonly infected by mycotoxigenic fungi and mycotoxins may transfer into the beverages, risking consumers’ health. Liquid chromatography–tandem mass spectrometry was used to determine variation of fungal metaboli...

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Detalles Bibliográficos
Autores principales: Nafuka, Sylvia N., Misihairabgwi, Jane M., Bock, Ronnie, Ishola, Anthony, Sulyok, Michael, Krska, Rudolf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6468557/
https://www.ncbi.nlm.nih.gov/pubmed/30884826
http://dx.doi.org/10.3390/toxins11030165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6468557/
https://www.ncbi.nlm.nih.gov/pubmed/30884826
http://dx.doi.org/10.3390/toxins11030165

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