Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
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DOI: 10.3920/wmj2017.2184
Abstract: Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate… read more here.
Keywords: maize based; based foods; fermented maize; acid bacteria ... See more keywords