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Mycotoxin Contamination of Beverages Obtained from Tropical Crops
Editorial

Mycotoxins in Beverages

Department of Pharmaceutical Technology and Chemistry-MITOX Group, School of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea 1, 31008 Pamplona, Navarra, Spain
Received: 19 November 2020 / Revised: 20 November 2020 / Accepted: 30 November 2020 / Published: 2 December 2020
(This article belongs to the Special Issue Mycotoxins in Beverages)
Note: In lieu of an abstract, this is an excerpt from the first page.

Mycotoxins are secondary metabolites produced by fungi that contaminate raw materials such as cereals, fruits, dried fruits, coffee, and grapes when they have been produced or maintained in a temperature and/or humidity conditions that favor fungi growth [...] View Full-Text
MDPI and ACS Style

González-Peñas, E. Mycotoxins in Beverages. Beverages 2020, 6, 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069

AMA Style

González-Peñas E. Mycotoxins in Beverages. Beverages. 2020; 6(4):69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069

Chicago/Turabian Style

González-Peñas, Elena. 2020. "Mycotoxins in Beverages" Beverages 6, no. 4: 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069

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