Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients-Reference-Cited by-同舟云学术

Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients

Published:2018-07-04 Issue:7 Volume:23 Page:1638
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Quiles Juan M.,Torrijos Raquel,Luciano Fernando B.,Mañes Jordi,Meca Giuseppe

Funder

Ministry of Economy and Competitiveness

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/7/1638/pdf

Reference27 articles.

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2. Aspergillus bombycis, a New Aflatoxigenic Species and Genetic Variation in Its Sibling Species, A. nomius

3. Aflatoxins;Coulombe,1991

4. Monographs on the evaluation of carcinogenic risks to humans;Amano,2012

5. Bio-protective effects of glucosinolates;Pal Vig;LWT Food Sci. Technol.,2009

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