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Effect of the baking process on the reduction of ochratoxin A in wheat flour
Effect of the baking process on the reduction of ochratoxin A in wheat flour
2009
Francisco M. Valle-Algarra
Rufino Mateo
Angel Medina
Fernando Mateo
Eva M. Mateo
J. V. Gimeno Adelantado
M. Jiménez
Keywords:
Food science
Chemistry
Ochratoxin A
wheat flour
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