Effect of Microwave Heating during Alkaline-Cooking of Aflatoxin Contaminated Maize
Version of Record online: 19 JAN 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages T48–T52, March 2011
How to Cite
Pérez-Flores, G.C., Moreno-Martínez, E. and Méndez-Albores, A. (2011), Effect of Microwave Heating during Alkaline-Cooking of Aflatoxin Contaminated Maize. Journal of Food Science, 76: T48–T52. doi: 10.1111/j.1750-3841.2010.01980.x
- Issue online: 1 MAR 2011
- Version of Record online: 19 JAN 2011
- MS 20100733 Submitted 6/29/2010, Accepted 11/4/2010.
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