The fate of mycotoxins in non-alcoholic lactic acid maize meal fermentation.
This study was aimed at investigating the potential of lactic acid fermentation in reducing myco toxin concentration in maize meal products. Maize meal was spiked separately with aflatoxin Bi, fumonism Bi, and zearalenone, and fermented for four days. During this period the concentration of each tox...
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| Language: | en |
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2011
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| Online Access: | http://hdl.handle.net/10413/2443 |