Using acid and alkaline electrolyzed water to reduce deoxynivalenol and mycological contaminations in wheat grains

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Title
Using acid and alkaline electrolyzed water to reduce deoxynivalenol and mycological contaminations in wheat grains
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 88, Issue -, Pages 98-104
Publisher
Elsevier BV
Online
2017-12-28
DOI
10.1016/j.foodcont.2017.12.036

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