Mycotoxins
作者:
C.M. Christensen,
John Tuite,
期刊:
C R C Critical Reviews in Environmental Control
(Taylor Available online 1972)
卷期:
Volume 2,
issue 1-4
页码: 57-80
ISSN:0007-8999
年代: 1972
DOI:10.1080/10643387109381578
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Many fungi that grow in the ingredients of which foods and feeds are made, or in the finished products, can, under suitable conditions, produce compounds that are toxic when consumed. Among the more common and widely distributed fungi capable of producing toxins are species ofAspergillus(especiallyA. flavus), Pencillium,andFusarium;toxins produced byPithomyces chartarumandRhizoctonia leguminicolaon forage are responsible for specific disease syndromes in the animals that consume the forage.
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