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Citation: K. Kpodo et al., THE OCCURRENCE OF MYCOTOXINS IN FERMENTED MAIZE PRODUCTS, Food chemistry, 56(2), 1996, pp. 147-153

Authors: JESPERSEN L HALM M KPODO K JAKOBSEN M

Citation: L. Jespersen et al., SIGNIFICANCE OF YEASTS AND MOLDS OCCURRING IN MAIZE DOUGH FERMENTATION FOR KENKEY PRODUCTION, International journal of food microbiology, 24(1-2), 1994, pp. 239-248