Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes. [electronic resource]

By: Contributor(s): Producer: 20011025Description: 2825-9 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 49
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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