African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Fate of aflatoxins during traditional melon cake and sauce processing

Chibundu N. Ezekiel
  • Chibundu N. Ezekiel
  • Department of Microbiology, School of Science and Technology, Babcock University, Ilishan Remo, Ogun State, Nigeria.
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Yinka M. Somorin
  • Yinka M. Somorin
  • Microbiology Department, School of Natural Sciences, National University of Ireland, Galway, Ireland.
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Michael Sulyok
  • Michael Sulyok
  • Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Konrad Lorenzstr 20, A-3430 Tulln, Austria.
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Rudolf Krska
  • Rudolf Krska
  • Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Konrad Lorenzstr 20, A-3430 Tulln, Austria.
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  •  Received: 27 December 2016
  •  Accepted: 04 April 2017
  •  Published: 31 October 2018

How to cite this article

APA /
Ezekiel, C. N., Somorin, Y. M., Sulyok, M., & Krska, R. (2018). Fate of aflatoxins during traditional melon cake and sauce processing. African Journal of Food Science, 12(10), 283-287.
Chicago /
Chibundu N. Ezekiel, Yinka M. Somorin, Michael Sulyok and Rudolf Krska. "Fate of aflatoxins during traditional melon cake and sauce processing." African Journal of Food Science 12, no. 10 (2018): 283-287.
MLA /
Chibundu N. Ezekiel, et al. "Fate of aflatoxins during traditional melon cake and sauce processing." African Journal of Food Science 12.10 (2018): 283-287.
DOI /
https://doi.org/10.5897/AJFS2016.1552
URL /
https://academicjournals.org/journal/AJFS/article-abstract/A2286B958525

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This article is published under the terms of the Creative Commons Attribution License 4.0

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