| 000 | 01010 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250514012213.0 | ||
| 264 | 0 | _c20011205 | |
| 008 | 200112s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf0105586 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _avan der Stegen, G H | |
| 245 | 0 | 0 |
_aEffect of roasting conditions on reduction of ochratoxin a in coffee. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cOct 2001 |
||
| 300 |
_a4713-5 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCoffee _xchemistry |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aMycotoxins _xanalysis |
| 650 | 0 | 4 |
_aOchratoxins _xanalysis |
| 700 | 1 | _aEssens, P J | |
| 700 | 1 | _avan der Lijn, J | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 49 _gno. 10 _gp. 4713-5 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf0105586 _zAvailable from publisher's website |
| 999 |
_c11519739 _d11519739 |
||