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Karel Vermeulen
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Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of <i>Fusarium</i> Mycotoxins in Maize and Sorghum
by
Julianah Olayemi Odukoya
,
Sarah De Saeger
,
Marthe De Boevre
,
Gabriel Olaniran Adegoke
,
Kris Audenaert
,
Siska Croubels
,
Gunther Antonissen
,
Karel
Vermeulen
,
Sefater Gbashi
,
Patrick Berka Njobeh
Published 2021-01-01
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