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. 2019 Jan 25;11(2):265. doi: 10.3390/nu11020265

Figure 3.

Figure 3

Reduction of aflatoxins B1, B2, G1, and G2 during controlled fermentation of the traditional maize-based kwete. HPLC chromatograms (fluorescence at 450 nm (arbitrary units) as a function of time (hours)) of immunoaffinity-purified water-soluble fractions of kwete after 0, 12, and 24 h of fermentation.