Revising the Role of pH and Thermal Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes
- 19 May 2001
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 49 (6) , 2825-2829
- https://doi.org/10.1021/jf0007030
Abstract
No abstract availableKeywords
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