Pamela Anelli, Miriam Haidukowski, Massimo Ferrara, Asli Kisikkaya, Ceyda Pembeci, Hayrettin Ozer, Giuseppina Mulè, Martina Loi, Antonio Moretti, Antonia Susca
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引用次数: 0
Abstract
Pistachio ( L.) is an economically important tree nut. Due to its nutritional properties and health benefits, it is considered a healthy food and thus widely consumed worldwide. However, fungal contamination of the commodities has received considerable attention because of possible contamination by toxigenic fungi, important source of mycotoxins, resulting from secondary metabolism and hazards to health consumer. Members of the genus , mainly and , are reported as occurring most frequently on pistachio nuts, because able to grow in the presence of low amounts of water and to produce mycotoxins (aflatoxins and ochratoxins), that are well known for their harmful health effects on humans.
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