Similar Items: Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
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Author: Temba, Benigni A.
- Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
- Inactivation of Aspergillus flavus spores by curcumin-mediated photosensitization
- Tools for controlling a major global food and feed safety risk: Non-biological post-harvest procedures to decontaminate mycotoxins in food and feeds