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RESEARCH PRODUCT
Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem
Guillermina FontHouda BerradaEmilia FerrerDionisia Carballosubject
endocrine systemAflatoxinanimal structuresHealth Toxicology and Mutagenesislcsh:MedicineFood ContaminationToxicologyQuechersDiacetoxyscirpenolArticleMatrix (chemical analysis)chemistry.chemical_compound0404 agricultural biotechnologyTandem Mass SpectrometryGC-MS/MSmycotoxinsVegetablesLC-MS/MSMycotoxinZearalenoneChromatographyready-to-eat fooddigestive oral and skin physiologylcsh:Rtechnology industry and agriculturefood and beveragesFabaceae04 agricultural and veterinary sciences040401 food scienceBeauvericinchemistryValenciaEdible GrainSterigmatocystinChromatography Liquiddescription
Simultaneous determination of twenty-seven mycotoxins in ready-to-eat food samples using &ldquo
year | journal | country | edition | language |
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2018-06-15 | Toxins |