Effect of Baking Conditions and Glucose Addition on the Changes and Transformations between Fumonisins and their Covert Forms during Corn Crisp Processing-Reference-Cited by-同舟云学术

Effect of Baking Conditions and Glucose Addition on the Changes and Transformations between Fumonisins and their Covert Forms during Corn Crisp Processing

Published:2023-05-25 Issue:22 Volume:71 Page:8580-8588
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Diaodiao¹²,Ye Yongli¹²,Ji Jian¹²,Sun Jiadi¹²,Lu Xin¹²,Huang Caihong¹²,Shao Jingdong³,Zhang Yinzhi¹²,Sun Xiulan¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China

2. Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, China

3. Comprehensive Technology Center of Zhangjiagang Customs, Zhangjiagang, Jiangsu 215600, China

Funder

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

National Corn Industry Technology System

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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