Mycotoxins reduction in dawadawa (an African fermented...

Food Control 2020 / 06 Vol. 112

Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

Adebiyi, Janet Adeyinka, Kayitesi, Eugenie, Njobeh, Patrick Berka
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Volume:
112
Journal:
Food Control
DOI:
10.1016/j.foodcont.2020.107141
Date:
June, 2020
File:
PDF, 1.97 MB
2020
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