Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

  1. Saladino, F.
  2. Bordin, K.
  3. Manyes, L.
  4. Luciano, F.B.
  5. Mañes, J.
  6. Fernández-Franzón, M.
  7. Meca, G.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2016

Volume: 70

Pages: 302-308

Type: Article

DOI: 10.1016/J.LWT.2016.03.006 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus