Detalle de: Reduction of mycotoxins in food
| Title | Reduction of mycotoxins in food |
| Description |
Alternative treatments to fungicides that reduce the development of mycotoxigenic fungi (Penicillium and Aspergillus spp.) and thus mycotoxin contamination; genome-wide analysis of gene clusters and master regulators of secondary metabolites such as mycotoxins. |
| Research Groups | Postharvest Physiology, Pathology and Biotechnology |
| Researchers | Luis Gonzalez-Candelas, Ana Rosa Ballester Frutos |