Principles of Mycotoxins Formation in Grain and Feeds under Natural Conditions - International Training Course: Training Activities on Food Contamination Control and Monitoring with Special Reference to Mycotoxins
The development of toxicogenic fungi and the formation of mycotoxins on vegetable products under natural conditions is governed by a number of external and internal factors. These may be subdivided into three groups: physical, chemical and biological. Jarvis B. (1971) has summarized these factors in relation to aflatoxins; however, the same factors also determine the biosynthesis of most known mycotoxins.
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