Mycotoxins in Beverages
Department of Pharmaceutical Technology and Chemistry-MITOX Group, School of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea 1, 31008 Pamplona, Navarra, Spain
Beverages 2020, 6(4), 69; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069
Received: 19 November 2020 / Revised: 20 November 2020 / Accepted: 30 November 2020 / Published: 2 December 2020
(This article belongs to the Special Issue Mycotoxins in Beverages)
Note: In lieu of an abstract, this is an excerpt from the first page.
Mycotoxins are secondary metabolites produced by fungi that contaminate raw materials such as cereals, fruits, dried fruits, coffee, and grapes when they have been produced or maintained in a temperature and/or humidity conditions that favor fungi growth [...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
González-Peñas, E. Mycotoxins in Beverages. Beverages 2020, 6, 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069
AMA Style
González-Peñas E. Mycotoxins in Beverages. Beverages. 2020; 6(4):69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069
Chicago/Turabian StyleGonzález-Peñas, Elena. 2020. "Mycotoxins in Beverages" Beverages 6, no. 4: 69. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040069
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
Search more from Scilit
