The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins.
- DOI
- 10.1016/j.foodres.2024.114941
- Published
- 2024 Oct
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114941,
title = {The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins.},
author = {Ji X and He Y and Xiao Y and Liang Y and Lyu W and Yang H},
year = {2024},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2024.114941},
url = {https://doi.org/10.1016/j.foodres.2024.114941}
}RIS
TY - JOUR TI - The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins. AU - Ji X AU - He Y AU - Xiao Y AU - Liang Y AU - Lyu W AU - Yang H PY - 2024 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2024.114941 UR - https://doi.org/10.1016/j.foodres.2024.114941 ER -
APA
X, J., Y, H., Y, X., Y, L., W, L., & H, Y. (2024). The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2024.114941
Source records
- pubmed · retrieved 2026-09-27T16:48:54.330Z