Ricinoleic Acid as a Marker for Ergot Impurities in Rye and Rye Products
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Westfälische Wilhelms-Universität, Münster, Corrensstrasse 45, D-48149 Münster, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1006903
Reference28 articles.
1. Ergot on cereal grains
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