Comparison of methods and optimization of the analysis of fumonisins B1 and B2 in masa flour, an alkaline cooked corn product
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Food Additives and Contaminants |
| Author | de Girolamo, Annalisa, Pascale, Michelangelo, Visconti, Angelo |
| Maintainer | CCSD |
| Last Updated | May 25, 2026, 05:27 (UTC) |
| Created | May 25, 2026, 05:27 (UTC) |
| Identifier | hal-00677971 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| contributor | Istituto Scienze delle Produzioni Alimentari (ISPA) ; National Research Council of Italy | Consiglio Nazionale delle Ricerche (CNR) |
| creator | de Girolamo, Annalisa |
| date | 2011-03-11T00:00:00 |
| harvest_object_id | 32de5a4c-8907-4790-a6a7-fa82712b4931 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2025-02-07T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1080/19440049.2011.555846 |
| set_spec | type:ART |