| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393195 | Food Control | 2012 | 6 Pages |
Abstract
⺠The reduction of the mycotoxin BEA using different heat treatments. ⺠Influence of different kinds of flours on the degradation of the toxin. âºÂ Identification BEA degradation products with LC-MS.
Keywords
Related Topics
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Food Science
Authors
G. Meca, A. Ritieni, J. Mañes,