Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon

@inproceedings{Makhlouf2019MorphologicMA,
  title={Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon},
  author={Joya Makhlouf and Amaranta Carvajal-Campos and Arlette Querin and Soraya Tadrist and Olivier Puel and Sophie Lorber and Isabelle P Oswald and Monzer Hamze and Jean-Denis Bailly and Sylviane Bailly},
  booktitle={Scientific Reports},
  year={2019}
}
Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species… CONTINUE READING

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