标题
Effects of technological processes on enniatin levels in pasta
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 5, Pages 1756-1763
出版商
Wiley
发表日期
2015-06-01
DOI
10.1002/jsfa.7282
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread
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