The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content.
about
Impact of food processing and detoxification treatments on mycotoxin contaminationDeoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making TechnologyMold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study.Deoxynivalenol and its acetyl derivatives in bread and biscuits in Shandong province of China.Occurrence and risk assessment of population exposed to deoxynivalenol in foods derived from wheat flour in Brazil.Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives.
P2860
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P2860
The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年学术文章
@wuu
2014年学术文章
@zh-cn
2014年学术文章
@zh-hans
2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
@yue
2014年學術文章
@zh
2014年學術文章
@zh-hant
name
The fate of deoxynivalenol and ...... ourdough use and bran content.
@en
The fate of deoxynivalenol and ...... ourdough use and bran content.
@nl
type
label
The fate of deoxynivalenol and ...... ourdough use and bran content.
@en
The fate of deoxynivalenol and ...... ourdough use and bran content.
@nl
prefLabel
The fate of deoxynivalenol and ...... ourdough use and bran content.
@en
The fate of deoxynivalenol and ...... ourdough use and bran content.
@nl
P50
P1476
The fate of deoxynivalenol and ...... sourdough use and bran content
@en
P2093
P356
10.1016/J.FCT.2014.03.006
P577
2014-03-07T00:00:00Z