Comparison of methods and optimisation of the analysis of fumonisins B1 and B2 in masa flour, an alkaline cooked corn product

Author： De Girolamo A.   Pascale M.   Visconti A.  

Publisher： Taylor & Francis Ltd

ISSN： 1944-0049

Source： Food Additives & Contaminants: Part A, Vol.28, Iss.5, 2011-05, pp. : 667-675

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