The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

标题
The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins
作者
关键词
-
出版物
CZECH JOURNAL OF FOOD SCIENCES
Volume 32, Issue No. 6, Pages 570-577
出版商
Czech Academy of Agricultural Sciences
发表日期
2018-02-11
DOI
10.17221/151/2014-cjfs

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