Mycotoxins, ergosterol, and odor volatiles in durum wheat during granary storage at 16% and 20% moisture content-Reference-Cited by-同舟云学术

Mycotoxins, ergosterol, and odor volatiles in durum wheat during granary storage at 16% and 20% moisture content

Published:2005-01 Issue:1 Volume:41 Page:67-76
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Abramson D.,Hulasare R.,York R.K.,White N.D.G.,Jayas D.S.

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference26 articles.

1. Mycotoxin formation and environmental factors;Abramson,1998

2. Analysis of sterigmatocystin in barley by acetylation and high-pressure liquid chromatography;Abramson;Journal of the Association of Official Analytical Chemists,1989

3. Mycotoxin and odor formation in moist cereal grain during granary storage;Abramson;Cereal Chemistry,1980

4. Mycotoxin production in amber durum wheat stored at 15% and 19% moisture content;Abramson;Food Additives and Contaminants,1990

5. Mycotoxin formation in hulless barley during granary storage at 15% and 19% moisture content;Abramson;Journal of Stored Products Research,1999

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