Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria

Author:

Ezekiel Chibundu N.ORCID,Abia Wilfred A.ORCID,Ogara Isaac M.,Sulyok Michael,Warth Benedikt,Krska Rudolf

Funder

Federal Country Lower Austria

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Determination of multi-mycotoxin occurrence in cereals, nuts and their products in Cameroon by liquid chromatography tandem mass spectrometry (LC-MS/MS);Abia;Food Control,2013

2. Evaluating the quality characteristics of kunun produced from dry milled sorghum;Adejuyitan;African Journal of Biotechnology,2008

3. Microbial isolates from Kunnu-zaki and their antibiotic sensitivities;Adeleke;Advances in Food Science,2004

4. Fungal and bacterial metabolites of stored maize (Zea mays, L.) from five agro-ecological zones of Nigeria;Adetunji;Mycotoxin Research,2014

5. Mycotoxin occurrence in beer produced in several European countries;Bertuzzi;Food Control,2011

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