Effect of alkaline-cooking processing of maize on the content of fumonisins and their hydrolysed and partially hydrolyed forms (Comunicazione a convegno)

Type
Label
  • Effect of alkaline-cooking processing of maize on the content of fumonisins and their hydrolysed and partially hydrolyed forms (Comunicazione a convegno) (literal)
Anno
  • 2013-01-01T00:00:00+01:00 (literal)
Alternative label
  • De Girolamo A., Schena R., Pascale M., Lattanzio V., Visconti A (2013)
    Effect of alkaline-cooking processing of maize on the content of fumonisins and their hydrolysed and partially hydrolyed forms
    in "ISM-MycoRed International Conference Europe 2013. Global Mycotoxin Reduction Strategies", 27-31 Maggio 2013, Martina Franca, Puglia, Italia.
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • De Girolamo A., Schena R., Pascale M., Lattanzio V., Visconti A (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • (Book of Abstracts, p. 169) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Ispa-cnr (literal)
Titolo
  • Effect of alkaline-cooking processing of maize on the content of fumonisins and their hydrolysed and partially hydrolyed forms (literal)
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