Strategies to reduce mycotoxin levels in maize during storage: A review

Food Additives and Contaminants - Part A

Volumn 27, Issue 5, 2010, Pages 651-657

  Chulze, S N ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

Author keywords

Cereals; Fungi; Mycology; Mycotoxins

Indexed keywords

AFLATOXIN; ANTIFUNGAL AGENT; ANTIOXIDANT; CARBOXYLIC ACID; ESSENTIAL OIL; FUMONISIN; MYCOTOXIN; OZONE;

ASPERGILLUS; ATMOSPHERE; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; FUNGUS GROWTH; FUSARIUM; GRAIN; HUMIDITY; MAIZE; NONHUMAN; PEST CONTROL; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; REVIEW; TEMPERATURE; WATER CONTENT;

ASPERGILLUS; FUNGI; FUSARIUM; HEXAPODA; ZEA MAYS;

EID: 77952277999     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903573032     Document Type: Review

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