Effect of bread-making on the final levels of deoxynivalenol, T-2 and HT-2 and their glucoside derivatives using a standardized bread food model

Abstract

Publication Date:

2013

Iris type:

04.02 Abstract in Atti di convegno

List of contributors:

DE ANGELIS, Elisabetta; Monaci, Linda; Visconti, Angelo

Authors of the University:

DE ANGELIS ELISABETTA

MONACI LINDA

Handle:

https://iris.cnr.it/handle/20.500.14243/254428