Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain
- Author
- IBANEZ-VEA, Maria1 ; GONZALEZ-PENAS, Elena1 ; LIZARRAGA, Elena1 ; DE CERAIN, Adela Lopez2
[1] Department of Organic and Pharmaceutical Chemistry, University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain
[2] Department of Nutrition, Food Sciences, Physiology and Toxicology, Faculty of Pharmacy, C.I.F.A., University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain - Source
Food chemistry. 2012, Vol 132, Num 1, pp 35-42, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Aflatoxins Barley Co-occurrence Mycotoxin Ochratoxin A Zearalenone
- Keyword (fr)
- Aflatoxine Mycotoxine Ochratoxine Orge Surveillance Zéaralénone Espagne Céréale Toxine Europe
- Keyword (en)
- Aflatoxin Mycotoxin Ochratoxin Barley Surveillance Zearalenone Spain Cereal Toxin Europe
- Keyword (es)
- Aflatoxina Micotoxina Ocratoxina Cebada Vigilancia Zearalenona España Cereal Toxina Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25929045
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.10.023 
https://dx.doi.org/10.1016/j.foodchem.2011.10.023
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