Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize
- DOI
- 10.1016/j.foodchem.2019.125526
- Published
- 2020-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2019.125526,
title = {Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize},
author = {Sefater Gbashi and Patrick Berka Njobeh and Sarah De Saeger and Marthe De Boevre and Ntakadzeni Edwin Madala},
year = {2020},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2019.125526},
url = {https://doi.org/10.1016/j.foodchem.2019.125526}
}RIS
TY - JOUR TI - Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize AU - Sefater Gbashi AU - Patrick Berka Njobeh AU - Sarah De Saeger AU - Marthe De Boevre AU - Ntakadzeni Edwin Madala PY - 2020 JO - Food Chemistry DO - 10.1016/j.foodchem.2019.125526 UR - https://doi.org/10.1016/j.foodchem.2019.125526 ER -
APA
Gbashi, S., Njobeh, P. B., Saeger, S. D., Boevre, M. D., & Madala, N. E. (2020). Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize. Food Chemistry. https://doi.org/10.1016/j.foodchem.2019.125526
Source records
- crossref · retrieved 2026-09-26T16:17:25.888Z