Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain <i>Ting</i> (a Southern African Food)

Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and <i>ting</i> subsequently derived...

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Bibliographic Details
Main Authors: Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Patrick Berka Njobeh
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Toxins
Subjects:
Online Access:https://www.mdpi.com/2072-6651/11/3/180