Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry (DIESI-MS). [electronic resource]
Producer: 20161213Description: 50-7 p. digitalISSN:- 1606-7916
- Aflatoxin B1 -- analysis
- Flour -- analysis
- Food Analysis -- instrumentation
- Food Contamination -- prevention & control
- Food Handling
- Hot Temperature
- Hydrogen-Ion Concentration
- Maximum Allowable Concentration
- Spectrometry, Mass, Electrospray Ionization -- methods
- Trifluoroacetic Acid
- Zea mays -- chemistry
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Publication Type: Journal Article
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