Abstract
AGRICULTURAL products are often poisoned by Aspergillus flavus. Aflatoxins produced by a few strains (isolates) of A. flavus are thought to be primarily responsible for the toxic activity of that fungus on animals1,2 and plants3–5. Many agricultural products have been tested as substrates for producing aflatoxin by that fungus. The amount and composition of aflatoxin formed vary with the substrate, environmental conditions and mould strain6,7.
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JOFFE, A. Aflatoxin produced by 1,626 Isolates of Aspergillus flavus from Groundnut Kernels and Soils in Israel. Nature 221, 492 (1969). https://doi.org/10.1038/221492a0
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DOI: https://doi.org/10.1038/221492a0
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