Journal Article2019-09ILRI BecA articles
Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Temba, Benigni A.; Fletcher, Mary T.; Fox, Glen P.; Harvey, Jagger J.W.; Okoth, Sheila A.; Sultanbawa, Yasmina
Subjects
AFLATOXINSaflatoxinsCROPSmaizefood safetyFOOD SAFETYHEALTHhealthmicrobiologyfood science
- Publisher
- Elsevier
- Language
- en
- Access
- Limited Access
- Citation
- Temba, B.A., Fletcher, M.T., Fox, G.P., Harvey, J., Okoth, S.A. and Sultanbawa, Y. 2019. Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels. Food Microbiology 82:82-88.
