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Journal of Food Quality
Volume 2017, Article ID 1569748, 20 pages
Review Article

Alternaria Mycotoxins in Food and Feed: An Overview

1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
2Institut Préparatoire aux Etudes Scientifiques et Techniques (IPEST), Laboratoire Materiaux, Molécules et Applications (LMMA), BP 51, 2070 La Marsa, Tunisia
3Regional Field Crop Research Center of Beja, Route Tunis Km 5, 9000 Beja, Tunisia

Correspondence should be addressed to Lara Manyes;

Received 24 March 2017; Revised 31 July 2017; Accepted 26 September 2017; Published 26 October 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 Laura Escrivá et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Laura Escrivá, Souheib Oueslati, Guillermina Font, and Lara Manyes, “Alternaria Mycotoxins in Food and Feed: An Overview,” Journal of Food Quality, vol. 2017, Article ID 1569748, 20 pages, 2017.