The fate of aflatoxins and fumonisins, two mycotoxins that cooccur in maize, was studied through the traditional processing of naturally contaminated maize in mawe, makume, ogi, akassa, and owo, maize-based foods common in Benin, West Africa. Levels of total aflatoxin and fumonisin were measured ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/103453
Fandohan, P.
,
Zoumenou, D.
,
Hounhouigan, D.J.
,
Marasas, W.F.O.
,
Wingfield, M.J.
,
Hell, K.
,
[Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin]
,
Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin
