The Effect of Bread-making Process on Contents of Key Trichothecene Mycotoxins: Deoxynivalenol, T-2, and HT-2 Toxins.
| Autor: | DROPA, TOMAS1, HAJŠLOVÁ, JANA2 jana.hajslova@vscht.cz, LANCOVÁ, KATEŘINA2, BUREŠOVÁ, IVA3 |
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| Zdroj: | Czech Journal of Food Sciences. 2014, Vol. 32 Issue 6, p570-577. 8p. |
| Databáze: | Academic Search Ultimate |
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