Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
Short communication
| Authors: | , , , , |
|---|---|
| Format: | article |
| Status: | Versión aceptada para publicación |
| Publication Date: | 2018 |
| Country: | España |
| Institution: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repository: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/62953 |
| Online Access: | https://doi.org/10.1016/j.foodchem.2017.11.078 http://hdl.handle.net/10459.1/62953 |
| Access Level: | Open access |
| Keyword: | Alternaria Mycotoxin Alternariol Tomatoes Thermal stability |
| Summary: | Short communication |
|---|