Original language | American English |
---|---|
Pages (from-to) | 2825-2829 |
Number of pages | 5 |
Journal | Journal of Agricultural and Food Chemistry |
DOIs | |
State | Published - 1 Jan 2001 |
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 journal › Article › peer-review
51
Scopus
citations