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Publication | Closed Access

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

DOI

22

Citations

34

References

2021

Year

Suzane Rickes da Luz, Franciene Almeida Villanova, Caroline Tuchtenhagen Rockembach, Cristiano Dietrich Ferreira, Leandro José Dallagnol, Jander Luís Fernandes Monks, Maurício de Oliveira
Food Chemistry

References

YearCitations

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