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Degree level Masters Degree Master of Science Keywords (from the repository) Peanuts--Utilization Start Over

1. Changes in fungal community and aflatoxin levels during peanut butter production and storage

Hamiwe, Abigail
2020·Master of Science·University of Zambia

Most peanut butter brands on the Zambian market have been reported to contain high levels of aflatoxins (AFs). It is not clear whether these high levels are from the use of contaminated raw peanuts, proliferation during processing or storage. The changes in fungal community and AF levels during...

Peanuts--StoragePeanutsPeanuts--UtilizationPeanuts--Nutrition
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