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

Published 2016 View Full Article

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Title
Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates
Authors
Keywords
Aflatoxins, Oriental and yellow mustard flour, Isothiocyanates, Mycotoxin reduction, Aspergillus, spp
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 302-308
Publisher
Elsevier BV
Online
2016-03-10
DOI
10.1016/j.lwt.2016.03.006

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