Effect of traditional processing operations on aflatoxin levels in laboratory-contaminated Asaana and Burkina beverages. Food Science & Applied Microbiology Reports, [S. l.], v. 5, n. 1, p. 55–65, 2026. DOI: 10.61363/fsamr.v5i1.377. Disponível em: http://finessepublishing.com/index.php/fsamr/article/view/377. Acesso em: 13 nov. 2026.