Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality (2019)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; DOMINGUES, MARIA ANTONIA CALORI - ESALQ ; COSTA, NAIARA SILVA - ESALQ ; ALEXANDRE, ALLANA PATRÍCIA SANTOS - ESALQ ; SILVA, NANCI CASTANHA DA - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jsfa.9966
- Subjects: CONTAMINAÇÃO DE ALIMENTOS; FARINHAS; FUSARIUM; MICOTOXINAS; MILHO; OXIDAÇÃO; OZÔNIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: online, p. 1-8, Aug. 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ALEXANDRE, Allana Patrícia Santos et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9966. Acesso em: 13 fev. 2026. -
APA
Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966 -
NLM
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1002/jsfa.9966 -
Vancouver
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1002/jsfa.9966 - Starch modification by ozone: correlating molecular structure and gel properties in different starch sources
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Informações sobre o DOI: 10.1002/jsfa.9966 (Fonte: oaDOI API)
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