Revising the Role of pH and Thermal Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes

✍ Scribed by Torres, Patricia; Guzmán-Ortiz, Martín; Ramírez-Wong, Benjamín

• Book ID: 125838923
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 105 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0007030