Effects of heating procedures on deoxynivalenol, nivalenol and zearalenone levels in naturally contaminated barley and wheat. [electronic resource]

By: Contributor(s): Producer: 20040305Description: 1132-40 p. digitalISSN:
  • 0265-203X
Subject(s): Online resources: In: Food additives and contaminants vol. 20
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Publication Type: Journal Article

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