Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes

P. Torres, M. Guzmán-Ortiz, B. Ramírez-Wong

Research output: Contribution to journalArticle

49 Scopus citations
Original languageAmerican English
Pages (from-to)2825-2829
Number of pages5
JournalJournal of Agricultural and Food Chemistry
DOIs
StatePublished - 1 Jan 2001

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