Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

Journal Article
Published on
byElsevier

Citation

Temba, B.A., Fletcher, M.T., Fox, G.P., Harvey, J., Okoth, S.A. and Sultanbawa, Y. 2019. Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels. Food Microbiology 82:82-88.

Authors

  • Temba, Benigni A.
  • Fletcher, Mary T.
  • Fox, Glen P.
  • Harvey, Jagger J.W.
  • Okoth, Sheila A.
  • Sultanbawa, Yasmina

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