Influence of woodsmoke on aflatoxin production by Aspergillus flavus
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology,General Medicine,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF00508004.pdf
Reference6 articles.
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2. Doyle MP, Marth EH (1978a) Aflatoxin is degraded by fragmented and intact mycelia of Aspergillus parasiticus grown 5 to 18 days with and without agitation. J. Food Protection 41(7): 549?555.
3. Doyle MP, Marth EH (1978b) Aflatoxin is degraded at different temperatures and pH values by mycelia of Aspergillus parasiticus. Eur J Appl Microbiol Biotechnol 6:95?100.
4. Fretheim K, Granum PE, Vold E (1980) Influence of generation temperature on the chemical composition, antioxidative, and antimicrobial effects of woodsmoke. J Food Science 45:999?1002.
5. Nwokolo C, Okonkwo N (1978) Aflatoxin in food. Trans R Soc Trop Med Hyg 124:329?332.
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