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Unraveling the fate of mycotoxins during the production of legume protein and other derived products

Food Science and Technology

Unraveling the fate of mycotoxins during the production of legume protein and other derived products

M. A. Pavicich, L. Roose, et al.

Dive into the intriguing world of mycotoxins in legume-derived products explored by María Agustina Pavicich and colleagues. This research reveals how various processing steps can affect mycotoxin levels, emphasizing the importance of mitigation techniques to ensure product safety.

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