000			01292nam a2200121Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
245		0	_aFate of Free, “Masked” and Conjugated/Modified forms of Mycotoxins
546			_aEnglish[eng]
650			_amycotoxin||milling||bran||semolina||cooking||dietary exposure||aflatoxins||alkaline||hydrolyzed fumonisins||fumonisins||food processing||maize||masa||matrix-associated mycotoxins||modified mycotoxins||tortillas||mycotoxins||trichothecenes||thermal degradation||decontamination||mass spectrometry||detoxification||design of experiment||LC-MS/MS||Ochratoxin A||2′R-ochratoxin A||14(R)-ochratoxin A||coffee||degradation||processing||roasting||masked mycotoxins||emerging mycotoxins||Fusarium||Serbia||fluorescence polarization immunoassay||T-2 toxin||HT-2 toxin||T-2 glucoside||HT-2 glucoside||wheat||validation study||screening method||deoxynivalenol||children||adolescents||pregnant women||vegetarians||biomonitoring||acrylamide||multiple mitigation strategies||design of experiments||bakery food processing||biscuits||Fusarium toxins||beer||malt||risk assessment||deoxynivalenol-3-glucoside||conversion||Chinese steamed bread||n/a
700			_aSuman, Michele
856			_uhttps://mdpi.com/books/pdfview/book/3581
942			_cEB
999			_c24918 _d24918