A preliminary study of aflatoxin contamination in a traditional Argentine food (fainá) manufactured with chickpeas (Cicer arietinum L.) naturally and artificially contaminated
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Global demand for chickpeas has increased due to their high plant protein content, gluten-free nature, and overall nutritional benefits. However, chickpeas are susceptible to colonisation by Aspergillus spp. - fungi, which are capable of producing harmful myco... ...
