Article published the July 16, 2020
Mycotoxins are natural contaminants produced by certain filamentous fungi, mainly belonging to the genera Aspergillus, Penicillium, and Fusarium. The contamination of food commodities with toxigenic fungal species, either at pre- or post-harvest (transportation, storage) phases, leads to the accumulation of their toxic secondary metabolites [1,2]. Among a long list of mycotoxins, ...
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April 28, 2020