Ozone technology to reduce zearalenone contamination in...

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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Alexandre, Allana Patrícia Santos, Castanha, Nanci, Costa, Naiara Silva, Santos, Amanda Silva, Badiale‐Furlong, Eliana, Augusto, Pedro Esteves Duarte, Calori‐Domingues, Maria Antonia
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9966
Date:
August, 2019
File:
PDF, 1.79 MB
english, 2019
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