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Novel analytical methods to study the fate of mycotoxins during thermal food processing
Food processing can lead to a reduction of contaminants, such as mycotoxins. However, for food processing operations where thermal energy is employed, it is often not clear whether a reduction of mycotoxins also results in a mitigation of the toxicological impact. This is often due to the reason tha...
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| 出版年: | Anal Bioanal Chem |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Berlin Heidelberg
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6989622/ https://ncbi.nlm.nih.gov/pubmed/31637463 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00216-019-02101-9 |
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