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Effects of Milling and Baking Technologies on Levels of Deo..:
Kostelanska, Marta
;
Dzuman, Zbynek
;
Malachova, Alexandra
...
Journal of Agricultural and Food Chemistry. 59 (2011) 17 - p. 9303-9312 , 2011
Link:
https://doi.org/10.1021/jf202428f
RT Journal T1 <Title>Effects of Milling and Baking Technologies on Levels of Deoxynivalenol and its Masked Form Deoxynivalenol-3-Glucoside</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf202428f&Exemplar=1&LAN=DE A1 Kostelanska, Marta A1 Dzuman, Zbynek A1 Malachova, Alexandra A1 Capouchova, Ivana A1 Prokinova, Evzenie A1 Skerikova, Alena A1 Hajslova, Jana PB American Chemical Society (ACS) YR 2011 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 59 IS 17 SP 9303 OP 9312 LK http://dx.doi.org/https://doi.org/10.1021/jf202428f DO https://doi.org/10.1021/jf202428f SF ELIB - SuUB Bremen
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