Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain <i>Ting</i> (a Southern African Food)
Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and <i>ting</i> subsequently derived...
| Auteurs principaux: | , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
MDPI AG
2019-03-01
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| Collection: | Toxins |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2072-6651/11/3/180 |