Article in Journal

Mitigating AFB1 and OTA hepatic residues using pumpkin and milk fermented whey as functional ingredients

Cimbalo, A., Da Silva, J. L., Izzo, L., Ritieni, A., & Manyes, L. 2025. Food Bioscience, 68, 106565.

OPEN ACCESS

May 31, 2025


Related to

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation

Lead organisationUniBa

Spoke leaderMaria De Angelis
Research projectCOMETA

Toxic risks evaluations in food using a metabolomic approach


Managed by


Principal investigators

Alberto Ritieni

Referred to

Spoke 03