Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties-Reference-Cited by-同舟云学术

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

Published:2022-03 Issue: Volume:372 Page:131174
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

da Luz Suzane Rickes,Almeida Villanova Franciene,Tuchtenhagen Rockembach Caroline,Dietrich Ferreira Cristiano,José Dallagnol Leandro,Luis Fernandes Monks Jander,de Oliveira Maurício

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Mycotoxin contamination of food and feed in the Gulf Cooperation Council countries and its detection;Al-Jaal;Toxicon,2019

4. Ozone effect on fungi proliferation and genera susceptibility of treated stored dry paddy rice (Oryza sativa L.);Beber-Rodrigues;Journal of Food Safety,2015

5. Mycotoxins;Bennett;Clinical Microbiology Reviews,2003

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