Titled changed to curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

Published 2018 View Full Article

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Title
Titled changed to curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Authors
Keywords
Aflatoxin B, 1, Photosensitization, Curcumin, Maize, pH, Temperature
Journal
FOOD MICROBIOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-12-26
DOI
10.1016/j.fm.2018.12.013

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