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"Raw food" diet: the effect of maximal temperature (46±1°C) on aflatoxin B1 and oxalate contents in food.
"Raw food" diet: the effect of maximal temperature (46±1°C) on aflatoxin B1 and oxalate contents in food.
2017
M. B. Kralj
M. Podrażka
B Krawczyk
R. P. Mikuš
K. Jarni
P Trebše
Keywords:
High-performance liquid chromatography
Mycotoxin
Food science
Oxalate
Aflatoxin
Chemistry
Oxalic acid
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