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1
S00217-013-2133-4
S00217-013-2133-4
http://dx.doi.org/10.1007/S00217-013-2133-4
Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread
P356
Q58233457-1E504C0F-B639-4F06-BFD7-B1CF7D1AE3BB
P356
S00217-013-2133-4
http://dx.doi.org/10.1007/S00217-013-2133-4