Toxins in fermented foods: Prevalence and preventions—A mini review
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nival...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2019
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059235299&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/63661 |
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| 機構: | Chiang Mai University |