Mycobiota and mycotoxins in Brazilian peanut kernels from sowing to harvest
- Author
- GONCALEZ, Edlayne1 ; NOGUEIRA, Juliana H. C1 ; FONSECA, Homero2 ; FELICIO, Joana D1 ; PINO, Francisco A3 ; CORREA, Benedito4
[1] Centra de Pesquisa e Desenvolvimento de Sanidade Animal, Instituto Biológico, Av. Cons. Rodrigues Alves, 1252, CEP 04014-002, São Paulo, Brazil
[2] Escola Superior de Agricultura Luiz de Queiroz, USP, Piracicaba, Brazil
[3] Instituto de Economia Agricola, São Paulo, Brazil
[4] Instituto de Ciências Bimédicas, USP, Sào Paulo, Brazil - Source
International journal of food microbiology. 2008, Vol 123, Num 3, pp 184-190, 7 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Aflatoxins Aspergillus Cyclopiazonic acid Fumonisin Fungi
- Keyword (fr)
- Aflatoxine Aspergillus Cacahuète Fumonisine Fungi Mycotoxine Fungi Imperfecti Toxine
- Keyword (en)
- Aflatoxin Aspergillus Peanut Fumonisin Fungi Mycotoxin Fungi Imperfecti Toxin
- Keyword (es)
- Aflatoxina Aspergillus Cacahuete Fumonisina Fungi Micotoxina Fungi Imperfecti Toxina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20351433
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2008.01.012 
https://dx.doi.org/10.1016/j.ijfoodmicro.2008.01.012
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