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Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method

(2018) FOOD CONTROL. 87. p.203-210
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NATURAL OCCURRENCE, ASPERGILLUS-NIGER, FUMONISIN B-1, MAIZE, DEOXYNIVALENOL, ZEARALENONE, CEREALS, CORN, L., TRICHOTHECENES, Fusarium mycotoxins, Occurrence, Traditional, Beer, Spice, Bean

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Citation

Please use this url to cite or link to this publication:

Chicago
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, and Sarah De Saeger. 2018. “Quantification of Fusarium Mycotoxins in Nigerian Traditional Beers and Spices Using a Multi-mycotoxin LC-MS/MS Method.” Food Control 87: 203–210.
APA
Chilaka, C., De Boevre, M., Atanda, O. O., & De Saeger, S. (2018). Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method. FOOD CONTROL, 87, 203–210.
Vancouver
1.
Chilaka C, De Boevre M, Atanda OO, De Saeger S. Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method. FOOD CONTROL. 2018;87:203–10.
MLA
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, et al. “Quantification of Fusarium Mycotoxins in Nigerian Traditional Beers and Spices Using a Multi-mycotoxin LC-MS/MS Method.” FOOD CONTROL 87 (2018): 203–210. Print.
@article{8559693,
  author       = {Chilaka, Cynthia and De Boevre, Marthe and Atanda, Olusegun Oladimeji and De Saeger, Sarah},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keyword      = {NATURAL OCCURRENCE,ASPERGILLUS-NIGER,FUMONISIN B-1,MAIZE,DEOXYNIVALENOL,ZEARALENONE,CEREALS,CORN,L.,TRICHOTHECENES,Fusarium mycotoxins,Occurrence,Traditional,Beer,Spice,Bean},
  language     = {eng},
  pages        = {203--210},
  title        = {Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2017.12.028},
  volume       = {87},
  year         = {2018},
}

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