Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing
Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing
Authors
Keywords
Ochratoxin A, Zearalenone, Aflatoxin, Risk analysis, Processing
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