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About this Agricultural and Biological Sciences article
Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms by De Girolamo, A.; Lattanzio, V.M.T.; Schena, R.; Visconti, A.; Pascale, M. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- De Girolamo, A.; Lattanzio, V.M.T.; Schena, R.; Visconti, A.; Pascale, M.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)