亚斯伯吉illus flavus和亚法毒素 (第三版) 的研究
Tanvir Ahmad1, Shihua Wang2, Yang Liu1
1School of Food Science and Engineering, Foshan University/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043)/Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan 528231, China.
常见的谷物作物真菌Aspergillus flavus可以污染食品供应. 这项研究调查了其产生有害毒素的潜力,影响食品安全.
科学领域:
- 菌类学 菌类学是指菌类学.
- 植物病理学 植物病理学
- 食品科学 食品科学 食品科学
背景情况:
- 阿斯伯吉洛斯 (Aspergillus flavus) 是一种在农业生态系统中普遍存在的无处不在的性真菌.
- 众所周知,这种真菌殖民于各种谷物作物,对粮食安全构成重大风险.
- 了解Aspergillus flavus的生态利基和流行率对于制定缓解策略至关重要.
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