VICENTE
SANCHIS ALMENAR
CU
![Foto de VICENTE](/img/nophoto.png)
![Foto de Universidade do Minho](/img/noimage_org.png)
Universidade do Minho
Braga, PortugalPublicaciones en colaboración con investigadores/as de Universidade do Minho (2)
2014
-
Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
Food Control, Vol. 40, Núm. 1, pp. 234-242
-
The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content
Food and Chemical Toxicology, Vol. 68, pp. 53-60