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dc.contributor.authorTaniwaki, Marta Hiromi; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-12-10T17:33:05Z-
dc.date.availablePT_Br
dc.date.available2021-12-10T17:33:05Z-
dc.date.copyright-
dc.date.issued2018-
dc.identifierPT_Br
dc.identifier.citationCurrent Opinion in Food Science, v. 23, p. 38-43, 2018. https://doi.org/10.1016/j.cofs.2018.05.008pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/212-
dc.description.abstractAspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods are briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.titleAspergillus species and mycotoxins: occurrence and importance in major food commoditiespt_BR
dc.typeArticlept_BR
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