Reduction of aflatoxin B1 in cocoa beans contaminated with Aspergillus flavus, Shamsideen Aroyeun, Gabriel Adegoke and Janos Varga
Shamsideen Olusegun Aroyeun Cocoa Research Institute of Nigeria Nigeria Gabriel Olanrewaju Adegoke University of Ibadan Nigeria Janos Varga University of Szeged Hungary Purpose: Several factors including pH, water activity and temperature affect the growth of A. flavus and production of aflatoxin B1 in cocoa beans. Use of the spice Aframomum danielli in aflatoxin B1 reduction […]