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Journal: Toxins, 2019
Volume: 11
Number: 180

Article: Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)
Authors: by Oluwafemi Ayodeji Adebo, Eugenie Kayitesi and Patrick Berka Njobeh
Link: https://www.mdpi.com/2072-6651/11/3/180

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