Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Review

Abstract: Chemical contaminants that are present in food pose a health problem and their levels are controlled

Palabras claves:

cyanotoxins, lactic acid bacteria, Metals, Mycotoxins, PESTICIDES, Saccharomyces

Autores:

Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Monedero V., Vélez D., Zúñiga M.

Fuentes:

scopus