Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking
- DOI
- 10.1080/02652030902788938
- Published
- 2009-06
- Container
- Food Additives & Contaminants: Part A
- Publisher
- Informa UK Limited
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/02652030902788938,
title = {Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking},
author = {F.M. Valle-Algarra and E.M. Mateo and Á. Medina and F. Mateo and J.V. Gimeno-Adelantado and M. Jiménez},
year = {2009},
journal = {Food Additives \& Contaminants: Part A},
doi = {10.1080/02652030902788938},
url = {https://doi.org/10.1080/02652030902788938}
}RIS
TY - JOUR TI - Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking AU - F.M. Valle-Algarra AU - E.M. Mateo AU - Á. Medina AU - F. Mateo AU - J.V. Gimeno-Adelantado AU - M. Jiménez PY - 2009 JO - Food Additives & Contaminants: Part A DO - 10.1080/02652030902788938 UR - https://doi.org/10.1080/02652030902788938 ER -
APA
Valle-Algarra, F., Mateo, E., Medina, Á., Mateo, F., Gimeno-Adelantado, J., & Jiménez, M. (2009). Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Additives & Contaminants: Part A. https://doi.org/10.1080/02652030902788938
Source records
- crossref · retrieved 2026-11-03T17:49:07.159Z