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Odukoya JO, De Saeger S, De Boevre M, Adegoke GO, Audenaert K, Croubels S, Antonissen G, Vermeulen K, Gbashi S, Njobeh PB. Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum. Toxins. 2021; 13(1):27. https://doi.org/10.3390/toxins13010027

Odukoya, Julianah Olayemi, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, and Patrick Berka Njobeh. 2021. "Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum" Toxins 13, no. 1: 27. https://doi.org/10.3390/toxins13010027

Odukoya, J. O., De Saeger, S., De Boevre, M., Adegoke, G. O., Audenaert, K., Croubels, S., Antonissen, G., Vermeulen, K., Gbashi, S., & Njobeh, P. B. (2021). Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum. Toxins, 13(1), 27. https://doi.org/10.3390/toxins13010027