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In this article the authors study characteristics, properties and effects of mycotoxins on the human body. The characteristics of the most common food contaminants, namely mold fungi of Aspergillus, Fusarium and Penicillium genera, are considered. Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41360ff14a58660432abdaad675b8374
