Bio-detheobromination of cocoa pod husks: reduction of ochratoxin A content without change in nutrient profile.

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作者： Daniel,Oduro-Mensah ^[1] ; Augustine,Ocloo ^[2] ; Sammy T,Lowor ^[3] ; Cheetham,Mingle ^[4] ; Laud K N-A,Okine ^[5] ; Naa Ayikailey,Adamafio ^[3]

作者单位： Department of Biochemistry, Cell and Molecular Biology, School of Biological Sciences, University of Ghana, Accra, Ghana. danomensah@gmail.com. ^[1] Department of Applied Chemistry and Biochemistry, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, Navrongo, Ghana. danomensah@gmail.com. ^[2] Department of Biochemistry, Cell and Molecular Biology, School of Biological Sciences, University of Ghana, Accra, Ghana. ^[3] Physiology/Biochemistry Division, Cocoa Research Institute of Ghana, New Tafo-Akim, Ghana. ^[4] Food Physicochemical Laboratory, Food and Drugs Authority, Accra, Ghana. ^[5] Department of Biochemistry, Cell and Molecular Biology, School of Biological Sciences, University of Ghana, Accra, Ghana. adamafio@gmail.com. ^[6]

关键词 Aspergillus Cocoa pod husk Ochratoxin A Talaromyces Theobromine

主题词可可树(Cacao);赫曲霉毒素类(Ochratoxins);可可碱(Theobromine)

DOI 10.1186/s12934-018-0931-x

PMID 29778093

发布时间 2018-11-14

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准确一般字义偏差语意偏离译文作用小提交