Fusarium mycotoxins stability during the malting and brewing processes (2019)
Piacentini, Karim Cristina 
; Běláková, Sylvie ; Benešová, Karolína; Bortolotto, Geovana Dagostim Savi ; Rocha, Liliana de Oliveira ; Hartman, Ivo; Čáslavský, Josef; Corrêa, Benedito
Fonte: Toxins. Unidades: ICB, BIOTECNOLOGIA
Assuntos: MICROBIOLOGIA, MICOTOXINAS, FERMENTAÇÃO ALCOÓLICA, FUSARIUM, CEVADA, TRICOTECENOS, MALTE, MICROBIOLOGIA INDUSTRIAL, CERVEJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIACENTINI, Karim Cristina et al. Fusarium mycotoxins stability during the malting and brewing processes. Toxins, v. 11, n. 5, p. 12 , 2019Tradução . . Disponível em: https://doi.org/10.3390/toxins11050257. Acesso em: 18 nov. 2024.APA
Piacentini, K. C., Běláková, S., Benešová, K., Bortolotto, G. D. S., Rocha, L. de O., Hartman, I., et al. (2019). Fusarium mycotoxins stability during the malting and brewing processes. Toxins, 11( 5), 12 . doi:10.3390/toxins11050257NLM
Piacentini KC, Běláková S, Benešová K, Bortolotto GDS, Rocha L de O, Hartman I, Čáslavský J, Corrêa B. Fusarium mycotoxins stability during the malting and brewing processes [Internet]. Toxins. 2019 ; 11( 5): 12 .[citado 2024 nov. 18 ] Available from: https://doi.org/10.3390/toxins11050257Vancouver
Piacentini KC, Běláková S, Benešová K, Bortolotto GDS, Rocha L de O, Hartman I, Čáslavský J, Corrêa B. Fusarium mycotoxins stability during the malting and brewing processes [Internet]. Toxins. 2019 ; 11( 5): 12 .[citado 2024 nov. 18 ] Available from: https://doi.org/10.3390/toxins11050257
