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In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins
Campagnollo, Fernanda B., Franco, Larissa T., Rottinghaus, George E., Kobashigawa, Estela, Ledoux, David R., Daković, Aleksandra, Oliveira, Carlos A.F.Volume:
77
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.08.032
Date:
November, 2015
File:
PDF, 427 KB
english, 2015