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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Propiedades antimicotoxigénicas de “Fino” utilizando levadura de zinc modificada

Ahmed Noah BadrDepartment of Food Toxicology and Contaminants, National Research Centre, Giza, EgyptCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5588-6545View further author information
ORCID Icon,
Hatem Salama AliDepartment of Food Science, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia;Department of Food Technology, National Research Centre, Giza, EgyptView further author information
,
Ibrahim Shabaan Abd-Elsalam AhmedDepartment of Chemistry of Natural and Microbial Product, National Research Centre, Giza, EgyptView further author information
,
Ahmed Mohamed Saied HusseinDepartment of Food Science, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi ArabiaView further author information
&
Abdel Rahman S. Al-KhalifaDepartment of Food Science, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi ArabiaView further author information
Pages 163-171 | Received 31 Aug 2018, Accepted 02 Jan 2019, Published online: 06 May 2019

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