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Mutual Occurrence and Dietary Exposure to Total Aflatoxin and Fumonisins in Bread: A Major Breakfast Bakery Product in Nigeria Cover

Mutual Occurrence and Dietary Exposure to Total Aflatoxin and Fumonisins in Bread: A Major Breakfast Bakery Product in Nigeria

Advanced Research in Life Sciences
Volume 3 (2019): Issue 1 (April 2019)
By: Apeh Daniel Ojochenemi,  Umoh Patrick Oku and  Makun Hussaini Anthony  
Open Access
|Jun 2019

Authors

Apeh Daniel Ojochenemi

danapeh@gmail.com

Department of Biochemistry, Kogi State University, Nigeria
Department of Biosciences, Salem University, Lokoja, Nigeria
Department of Biochemistry, Federal University of Technology, Minna, Nigeria

Umoh Patrick Oku

Department of Biosciences, Salem University, Lokoja, Nigeria

Makun Hussaini Anthony

Department of Biochemistry, Federal University of Technology, Minna, Nigeria
DOI: https://doi.org/10.2478/arls-2019-0008 | Journal eISSN: 2543-8050
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Language: English
Page range: 33 - 39
Accepted on: Jun 1, 2019
|
Published on: Jun 25, 2019
Published by: Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania\"
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Bread,
Fumonisins,
Total Aflatoxin,
Lokoja-Nigeria
Related subjects:
Geosciences,
Cartography and photogrammetry,
Life sciences,
Biotechnology,
Plant science,
Medicine,
Veterinary medicine

© 2019 Apeh Daniel Ojochenemi, Umoh Patrick Oku, Makun Hussaini Anthony, published by Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania\"
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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