Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
Amin Mousavi Khaneghah, Parisa Mostashari, Carlos Augusto Fernandes de Oliveira, Fernanda Maria Vanin, Saber Amiri, Anderson S. Sant’Ana
Topics & Concepts
ZearalenoneOchratoxin AMycotoxinChemistryFood scienceFermentationFood contaminantContaminationBiologyEcologyMycotoxins in Agriculture and FoodWheat and Barley Genetics and PathologyListeria monocytogenes in Food Safety