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Traditional Japanese fermented foods free from mycotoxin contamination
Traditional Japanese fermented foods free from mycotoxin contamination
2002
Kenji Tanaka
Tetsuhisa Goto
Masaru Manabe
Shinji Matsuura
Keywords:
Botany
Kojic acid
Sterigmatocystin
Aflatoxin
Food science
Contamination
Fermentation in food processing
Ochratoxin A
Mycotoxin
Biology
mycotoxin contamination
Correction
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