Koskei, Peter; Karanja, Simon; Mashedi, Olga; Matsuzawa, Tetsuhiro; Gonoi, Tohru; Yaguchi, Takashi; Bii, Christine
(AJEST, 2020-07)
Maize serves as a staple food in many Sub-Sahara African (SSA) Countries. It is mostly
susceptible to mycotoxins including aflatoxin and fumonisin contamination.
Fumonisins are produced by the Fusarium species, ...