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RESEARCH ARTICLE
Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods
P. Dawlal Related information
1Council for Scientific and Industrial Research (CSIR), Biosciences, P.O. Box 395, Pretoria 0001, Gauteng, South Africa.
2Department of Food Science, University of Pretoria, Pretoria 0002, Gauteng, South Africa.
, C. Brabet Related information2Department of Food Science, University of Pretoria, Pretoria 0002, Gauteng, South Africa.
3Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR – Qualisud, TA B-95/16, 73 rue J.F. Breton, 34398 Montpellier, France.
, M.S. Thantsha Related information4Department of Microbiology and Plant Pathology, University of Pretoria, Pretoria 0002, Gauteng, South Africa.
, E.M. Buys Related information2Department of Food Science, University of Pretoria, Pretoria 0002, Gauteng, South Africa.
*Corresponding author: elna. buys@up. ac. za
*Corresponding author: elna.
World Mycotoxin Journal: 10
(4)- Pages: 309 - 318
Published Online: October 12, 2017
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