The Fungal Microbiome of Wheat Flour Includes Potential Mycotoxin Producers

Consumers are increasingly demanding higher quality and safety standards for the products they consume, and one of this is wheat flour, the basis of a wide variety of processed products. This major component in the diet of many communities can be contaminated by microorganisms before the grain harve...

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Detalles Bibliográficos
Autores principales: Minutillo, Serena A., Ruano-Rosa, David, Abdelfattah, Ahmed, Schena, Leonardo, Malacrinò, Antonino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8908971/
https://www.ncbi.nlm.nih.gov/pubmed/35267309
http://dx.doi.org/10.3390/foods11050676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8908971/
https://www.ncbi.nlm.nih.gov/pubmed/35267309
http://dx.doi.org/10.3390/foods11050676

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