Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 2196-2804

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages ; volume:6 ; number:1 ; day:15 ; month:3 ; year:2019 ; pages:1-8 ; date:12.2019
International journal of food contamination ; 6, Heft 1 (15.3.2019), 1-8, 12.2019

Classification: Technische Chemie

Creator: Byakika, Stellah
Mukisa, Ivan Muzira
Wacoo, Alex Paul
Kort, Remco
Byaruhanga, Yusuf Byenkya
Muyanja, Charles

Contributor: SpringerLink (Online service)

DOI: 10.1186/s40550-019-0074-9

URN: urn:nbn:de:101:1-2019040719542023122940

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 14.08.2025, 10:55 AM CEST

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Byakika, Stellah
Mukisa, Ivan Muzira
Wacoo, Alex Paul
Kort, Remco
Byaruhanga, Yusuf Byenkya
Muyanja, Charles
SpringerLink (Online service)

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Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

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Other Objects (12)

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