The fate of mycotoxins during the primary food processing of maize
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DOI: 10.1016/j.foodcont.2020.107651
Abstract: Abstract Mycotoxins are widespread natural toxins with diverse toxicological impacts, produced in crops like cereals in the field and/or post-harvest. Most common mycotoxins that occur at relatively high levels in maize are fumonisins, zearalenone, and… read more here.
Keywords: milling; maximum levels; food; fate mycotoxins ... See more keywords