Thermolysed and active yeast to reduce the toxicity of aflatoxin . Scientia Agricola, [S. l.], v. 59, n. 2, p. 257–260, 2002. DOI: 10.1590/S0103-90162002000200008. Disponível em: https://www.revistas.usp.br/sa/article/view/21722.. Acesso em: 2 may. 2024.