Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

Author： Samar M. M.   Neira M. S.   Resnik S. L.   Pacin A.  

Publisher： Taylor & Francis Ltd

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.18, Iss.11, 2001-11, pp. : 1004-1010

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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