Gil Serna, JessicaVázquez Estévez, María Covadonga InmaculadaPatiño Álvarez, Aurora Belén2023-06-172023-06-172020-08-192306-571010.3390/beverages6030052https://hdl.handle.net/20.500.14352/7701Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake.engAtribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/journal articlehttps://www.mdpi.com/2306-5710/6/3/52https://www.mdpi.com/2306-5710/6/3/52/htmopen access579plant-based milkfruit juicesherbal teasaflatoxinochratoxin AFusarium toxinspatulinMicrobiología (Biología)2414 Microbiología