Garcia, Sabrina O <br/><br/>
Zearalenone reduction by commercial peroxidase enzyme and peroxidases from soybean bran and rice bran.  [electronic resource] 

 -  Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment  Sep 2018 
 - 1819-1831 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-0057 
<br/><br/><label>Standard No.: </label>10.1080/19440049.2018.1486044  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid<br/>Food Contamination--analysis<br/>Peroxidases--metabolism<br/>Glycine max--enzymology<br/>Tandem Mass Spectrometry<br/>Zea mays--enzymology<br/>Zearalenone--analysis