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.
Revue:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0049,  1464-5122

Année de publication: 2009

Volumen: 26

Número: 6

Pages: 896-906

Type: Article

DOI: 10.1080/02652030902788938 GOOGLE SCHOLAR
La source de données: Scopus