APA

De Girolamo A., Pascale M. & Visconti A. (20110912). Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Chicago

De Girolamo A, Pascale M and Visconti A. 20110912. Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Harvard

De Girolamo A., Pascale M. and Visconti A. (20110912). Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

MLA

De Girolamo A, Pascale M and Visconti A. Comparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 20110912.