Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat
dc.contributor.author | Hole, Anastasia s. | |
dc.contributor.author | Rud, Ida | |
dc.contributor.author | Sahlstrøm, Stefan | |
dc.contributor.author | Ivanova, Lada | |
dc.contributor.author | Eriksen, Gunnar Sundstøl | |
dc.contributor.author | Divon, Hege | |
dc.date.accessioned | 2021-07-21T07:00:25Z | |
dc.date.available | 2021-07-21T07:00:25Z | |
dc.date.created | 2021-07-20T13:37:11Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 1875-0710 | |
dc.identifier.uri | https://hdl.handle.net/11250/2764840 | |
dc.language.iso | eng | |
dc.title | Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.journal | World Mycotoxin Journal | |
dc.identifier.cristin | 1922243 | |
cristin.ispublished | false | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 |
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