Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing

Author:

Tan Hongxia,Li Yao,Zhou Hongyuan,Guo Ting,Zhou Ying,Zhang Yuhao,Ma Liang

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. Fumonisin concentrations and in vivo toxicity of nixtamalized Fusarium verticillioides culture material: Evidence for fumonisin-matrix interactions;Burns;Food Chemistry Toxicol,2008

3. Commission Regulation (EU) No 519/2014 of. (16 May 2014). Amending Regulation.

4. (EC) No 401/2006 as regards methods of sampling of large lots, spices and food supplements, performance criteria for T-2, HT-2 toxin and citrinin and screening methods of analysis. Official Journal of the European Union, L 147, 29–32.

5. In vitro digestion assay for determination of hidden fumonisins in maize;Dall'Asta;Journal of Agricultural and Food Chemistry,2010

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