Effects of pH and Temperature on the Stability of Fumonisins in Maize Products
Author:
Funder
Polish National Science Centre
Publisher
MDPI AG
Subject
Health, Toxicology and Mutagenesis,Toxicology
Link
http://www.mdpi.com/2072-6651/9/3/88/pdf
Reference37 articles.
1. Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms
2. Discovery and occurrence of the fumonisins: a historical perspective.
3. Production of Fumonisin Analogs by Fusarium Species
4. Maternal fumonisin exposure and risk for neural tube defects: Mechanisms in an in vivo mouse model
5. Chapter 5. Maternal Fumonisin Exposure as a Risk Factor for Neural Tube Defects;Gelineau-van Waes;Adv. Food Nutr. Res.,2009
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