Bioaccessibility of enniatins A, A1, B, and B1 in different commercial breakfast cereals, cookies, and breads of spain

  1. Prosperini, A.
  2. Meca, G.
  3. Font, G.
  4. Ruiz, M.-J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2013

Volumen: 61

Número: 2

Pages: 456-461

Type: Article

DOI: 10.1021/JF3044023 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus