Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

  1. Bordin, K.
  2. Saladino, F.
  3. Fernández-Blanco, C.
  4. Ruiz, M.J.
  5. Mañes, J.
  6. Fernández-Franzón, M.
  7. Meca, G.
  8. Luciano, F.B.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2017

Alea: 217

Orrialdeak: 648-654

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.09.044 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus