The incidence and ecology of toxinogenic fungi are discussed, including mycotoxins produced by
Fusarium sp.,
Aspergillus,
Penicillium and
Alternaria. Strategies for control of mycotoxin contamination of food, including pre- and post-harvest processing, the development of aflatoxin-resistant plants, ...
Author(s) : Fulgueira, C. L.; Borghi, A. L.
Publisher : Universidad de Valparaiso, Facultad de Medicina, Valparaiso, Chile
Journal article : BoletÃn Micológico 2000 Vol.15 pp.1-15 ref.153