Key points are not available for this paper at this time.
Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cooked (autoclaved) pecans inoculated with toxigenic isolates of A. flavus were also good substrates for aflatoxin production.
LILLARD et al. (1970) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: