THE INFLUENCE OF DIFFERENT SPECIES OF YEAST ON MYCOTOXINS CONCENTRATIONS IN WHEAT

Autor:	Algimantas Paškevičius, Gintarė Vaičiulienė, Gediminas Gerulis, Laura Knizikevičiūtė
Rok vydání:	2020
Předmět:	chemistry.chemical_compound chemistry General Earth and Planetary Sciences Genomics Fermentation Food science Biology Mycotoxin Genome Yeast General Environmental Science
Zdroj:	RURAL DEVELOPMENT 2019. 2019:84-88
ISSN:	2345-0916 1822-3230
DOI:	10.15544/rd.2019.014
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4c4b3d4cca8914dbc479de3ca8f38887 https://doi.org/10.15544/rd.2019.014 Zobrazit plný text záznamu