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Controlling occurrence of aflatoxins in foods must go along with managing the fungi responsible for their production. Abundance and diversity of aflatoxin producing Aspergillus flavus account for accumulation of the toxins in crops, which has been a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0dff735b8e531349c722b6413835731
https://doi.org/10.21203/rs.3.rs-2062539/v1
https://doi.org/10.21203/rs.3.rs-2062539/v1
