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Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Crossref DOI link: https://doi.org/10.1186/s40550-019-0074-9

Published Online: 2019-03-15

Published Print: 2019-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Byakika, Stellah

Mukisa, Ivan Muzira

Wacoo, Alex Paul

Kort, Remco

Byaruhanga, Yusuf Byenkya

Muyanja, Charles
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Text and Data Mining valid from 2019-03-15
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Article History

Received: 15 January 2019

Accepted: 7 March 2019

First Online: 15 March 2019

Competing interests

: The authors declare that they have no competing interests.

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