Reduction of fumonisin B<sub>1</sub>in extruded corn breakfast cereals with salt, malt and sugar in their formulation

M. Castells, A.J. Ramos, V. Sanchis, S. Marín

Open source

DOI: 10.1080/02652030802562896
Published: 2009-04
Container: Food Additives & Contaminants: Part A
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/02652030802562896,
  title = {Reduction of fumonisin B<sub>1</sub>in extruded corn breakfast cereals with salt, malt and sugar in their formulation},
  author = {M. Castells and A.J. Ramos and V. Sanchis and S. Marín},
  year = {2009},
  journal = {Food Additives \&amp; Contaminants: Part A},
  doi = {10.1080/02652030802562896},
  url = {https://doi.org/10.1080/02652030802562896}
}

RIS

TY  - JOUR
TI  - Reduction of fumonisin B<sub>1</sub>in extruded corn breakfast cereals with salt, malt and sugar in their formulation
AU  - M. Castells
AU  - A.J. Ramos
AU  - V. Sanchis
AU  - S. Marín
PY  - 2009
JO  - Food Additives &amp; Contaminants: Part A
DO  - 10.1080/02652030802562896
UR  - https://doi.org/10.1080/02652030802562896
ER  -

APA

Castells, M., Ramos, A., Sanchis, V., & Marín, S. (2009). Reduction of fumonisin B<sub>1</sub>in extruded corn breakfast cereals with salt, malt and sugar in their formulation. Food Additives & Contaminants: Part A. https://doi.org/10.1080/02652030802562896

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crossref · retrieved 2026-11-10T11:47:40.638Z