Mycotoxin reduction through lactic acid fermentation: Evidence from commercial ogi processors in southwest Nigeria
Oluwatoyin Ademola, Nikita Saha Turna, Lenis Saweda O. Liverpool‐Tasie, Adewale Olusegun Obadina, Felicia Wu
Topics & Concepts
MycotoxinAflatoxinFumonisinFermentation in food processingFermentationBiologyPopulationFood scienceLactic acidBiotechnologyFood processingFood safetyToxicologyMedicineEnvironmental healthBacteriaGeneticsMycotoxins in Agriculture and FoodAgriculture, Plant Science, Crop ManagementWheat and Barley Genetics and Pathology