Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

  1. Valle-Algarra, F.M.
  2. Mateo, E.M.
  3. Medina, Á.
  4. Mateo, F.
  5. Gimeno-Adelantado, J.V.
  6. Jiménez, M.
Aldizkaria:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0049,  1464-5122

Argitalpen urtea: 2009

Alea: 26

Zenbakia: 6

Orrialdeak: 896-906

Mota: Artikulua

DOI: 10.1080/02652030902788938 GOOGLE SCHOLAR
Datuen iturria: Scopus