Fusarium mycotoxins stability during the malting and brewing processes (2019)
Source: Toxins. Unidades: ICB, BIOTECNOLOGIA
Subjects: MICROBIOLOGIA, MICOTOXINAS, FERMENTAÇÃO ALCOÓLICA, FUSARIUM, CEVADA, TRICOTECENOS, MALTE, MICROBIOLOGIA INDUSTRIAL, CERVEJA
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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: 10 set. 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 set. 10 ] 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 set. 10 ] Available from: https://doi.org/10.3390/toxins11050257