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

Original language	American English
Pages (from-to)	2825-2829
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
DOIs	https://doi.org/10.1021/jf0007030
State	Published - 1 Jan 2001

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

author = "P. Torres and M. Guzm{\'a}n-Ortiz and B. Ram{\'i}rez-Wong",

year = "2001",

month = jan,

day = "1",

doi = "10.1021/jf0007030",

language = "American English",

pages = "2825--2829",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes

AU - Torres, P.

AU - Guzmán-Ortiz, M.

AU - Ramírez-Wong, B.

PY - 2001/1/1

Y1 - 2001/1/1

U2 - 10.1021/jf0007030

DO - 10.1021/jf0007030

M3 - Article

SP - 2825

EP - 2829

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -