Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment.

MLA

Ezekiel, Chibundu N., et al. “Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment.” Comprehensive Reviews in Food Science & Food Safety, vol. 17, no. 2, Mar. 2018, pp. 334–51. EBSCOhost, https://doi.org/10.1111/1541-4337.12329.

APA

Ezekiel, C. N., Ayeni, K. I., Misihairabgwi, J. M., Somorin, Y. M., Chibuzor, O. I. E., Oyedele, O. A., Abia, W. A., Sulyok, M., Shephard, G. S., & Krska, R. (2018). Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment. Comprehensive Reviews in Food Science & Food Safety, 17(2), 334–351. https://doi.org/10.1111/1541-4337.12329

Chicago

Ezekiel, Chibundu N., Kolawole I. Ayeni, Jane M. Misihairabgwi, Yinka M. Somorin, Onyema, Ihuoma E. Chibuzor, Oluwawapelumi A. Oyedele, Wilfred A. Abia, Michael Sulyok, Gordon S. Shephard, and Rudolf Krska. 2018. “Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment.” Comprehensive Reviews in Food Science & Food Safety 17 (2): 334–51. doi:10.1111/1541-4337.12329.