Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana
Abstract Traditionally fermented alcoholic drinks are made with locally sourced ingredients and traditional knowledge, and they are typically drank in the immediate area of production. The ingredients are sources of microbial contamination in these drinks. This study aimed to update the mycoflora an...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-11-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00242-0 |
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