Formation of B- and M-group aflatoxins and precursors by Aspergillus flavus on maize and its implication for food safety

Aflatoxins count to the most toxic known mycotoxins and are a threat to food safety especially in regions with a warm and humid climate. Contaminated food reaches consumers globally due to international trade, leading to stringent regulatory limits of aflatoxins in food. While the formation of aflat...

Descripción completa

Detalles Bibliográficos
Autores principales: Schamann, Alexandra, Schmidt-Heydt, Markus, Geisen, Rolf, Kulling, Sabine E., Soukup, Sebastian T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9038868/
https://www.ncbi.nlm.nih.gov/pubmed/35288866
http://dx.doi.org/10.1007/s12550-022-00452-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9038868/
https://www.ncbi.nlm.nih.gov/pubmed/35288866
http://dx.doi.org/10.1007/s12550-022-00452-4

Ejemplares similares