Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast-Reference-Cited by-同舟云学术

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Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Published:2019-01-01 Issue:1 Volume:17 Page:163-171
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Badr Ahmed Noah¹^ORCID,Ali Hatem Salama²³,Abd-Elsalam Ahmed Ibrahim Shabaan⁴,Hussein Ahmed Mohamed Saied²,Al-Khalifa Abdel Rahman S.²

Affiliation:

1. Department of Food Toxicology and Contaminants, National Research Centre, Giza, Egypt

2. Department of Food Science, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia

3. Department of Food Technology, National Research Centre, Giza, Egypt

4. Department of Chemistry of Natural and Microbial Product, National Research Centre, Giza, Egypt

Funder

Deanship of Scientific Research at King Saud University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1569165

Reference24 articles.

1. Antifungal and Anti-mycotoxigenic Impact of Eco-Friendly Extracts of Wild Stevia

2. Production of zinc-enriched biomass of Saccharomyces cerevisiae

3. Mycotoxigenic Fungi and Mycotoxins in Egyptian Barley under Climate Changes

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