Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence
Author:
Affiliation:
1. School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844, United States
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04847
Reference240 articles.
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2. Turner, W.; Aldridge, D.InFungal Metabolites;Academic Press:Paris, France, 1983; Vol. 2, pp257–259.
3. Important mycotoxins and the fungi which produce them
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