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A chemical approach for the reduction of beauvericin in a solution model and in food systems

✍ Scribed by Luciano, F.B.; Meca, G.; Manyes, L.; Mañes, J.

Book ID
122197615
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
531 KB
Volume
64
Category
Article
ISSN
0278-6915

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