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Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread

✍ Scribed by Hu, Ling; Koehler, Peter; Rychlik, Michael

Book ID: 121589939
Publisher: Springer
Year: 2013
Tongue: English
Weight: 272 KB
Volume: 238
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-013-2133-4

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