Influence of abiotic factors (water activity and temperature) on growth and aflatoxin production by Aspergillus flavus in a chickpea-based medium

This study provides useful baseline data on conditions representing a high and a low risk for contamination of chickpea by aflatoxins which is of greater concern because this pulse is destined mainly for human consumption.PMID:35926400 | DOI:10.1016/j.ijfoodmicro.2022.109841
Source: International Journal of Food Microbiology - Category: Food Science Authors: Source Type: research