Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry

标题
Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 140, Issue 4, Pages 755-762
出版商
Elsevier BV
发表日期
2012-08-23
DOI
10.1016/j.foodchem.2012.08.021

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