作者：
Adetunji, M. [1]
;
Atanda, O. [2]
;
Ezekiel, C. N. [3]
;
Sulyok, M. [4]
;
Warth, B. [5]
;
Beltran, E. ;
Krska, R. ;
Obadina, O. ;
Bakare, A. ;
Chilaka, C. A.
作者单位：
Department of Foodservice & Tourism, Federal University of Agriculture, Abeokuta, P.M.B. 2240, Abeokuta, Ogun State, Nigeria Food, Environment and Health Research Group, Faculty of Health Science, University of Johannesburg, Doornfontein Campus, 2028, Gau
[1]
Department of Foodservice & Tourism, Federal University of Agriculture, Abeokuta, P.M.B. 2240, Abeokuta, Ogun State, Nigeria
[2]
Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 3430, Tulln, Austria
[3]
Mycology/Mycotoxicology Research Unit, Department of Biosciences and Biotechnology, Babcock University, Ilishan Remo, Ogun State, Nigeria
[4]
Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, P.M.B. 2240, Abeokuta, Ogun State, Nigeria
[5]
发布时间
2014-06-21
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