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Mycotoxins during the Processes of Nixtamalization and Tortilla Production
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledg...
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| 發表在: | Toxins (Basel) |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6520960/ https://ncbi.nlm.nih.gov/pubmed/30995755 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins11040227 |
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