Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum
选定的烹饪配料对玉米和高粱中镰刀菌毒素减少的影响
期刊:Toxins
影响因子:4
doi:10.3390/toxins13010027
Odukoya, Julianah Olayemi; De Saeger, Sarah; De Boevre, Marthe; Adegoke, Gabriel Olaniran; Audenaert, Kris; Croubels, Siska; Antonissen, Gunther; Vermeulen, Karel; Gbashi, Sefater; Njobeh, Patrick Berka