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