Effects of baking soda and fructose in reduction of ochratoxin A in rice and oat porridge during retorting process

Journal article

Peer reviewed

Hyun Jung Lee, Chan Lee and Dojin Ryu

Food Control, Vol.116, p.107325

2020

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https://doi.org/10.1016/j.foodcont.2020.107325View

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Title: Effects of baking soda and fructose in reduction of ochratoxin A in rice and oat porridge during retorting process
Creators: Hyun Jung Lee - University of Idaho
Chan Lee - Chung-Ang University
Dojin Ryu - University of Idaho
Publication Details: Food Control, Vol.116, p.107325
Identifiers: 996631079301851
Academic Unit: Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article