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Q36369401-8F64CB2D-3AB6-43E4-9E8F-974DB74FE653
Q36369401-8F64CB2D-3AB6-43E4-9E8F-974DB74FE653
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Statement
http://www.wikidata.org/entity/statement/Q36369401-8F64CB2D-3AB6-43E4-9E8F-974DB74FE653
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
P2860
Q36369401-8F64CB2D-3AB6-43E4-9E8F-974DB74FE653
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36369401-8F64CB2D-3AB6-43E4-9E8F-974DB74FE653
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wasDerivedFrom
e9e60900a63c9f9c776609badc371cc85970c4dd
P2860
Optimization and validation of a quantitative liquid chromatography-tandem mass spectrometric method covering 295 bacterial and fungal metabolites including all regulated mycotoxins in four model food matrices.