Degradation of Aflatoxins In Dried Figs By Sulfur-Dioxide Alone and In Combination With Heat, Ultraviolet Energy and Hydrogen-Peroxide

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dc.contributor.authorIcibal, N
dc.contributor.authorAltug, T
dc.date.accessioned2019-10-27T11:36:31Z
dc.date.available2019-10-27T11:36:31Z
dc.date.issued1992
dc.departmentEge Üniversitesien_US
dc.identifier.endpage296en_US
dc.identifier.issn0023-6438
dc.identifier.issn0023-6438en_US
dc.identifier.issue3en_US
dc.identifier.startpage294en_US
dc.identifier.urihttps://hdl.handle.net/11454/33941
dc.identifier.volume25en_US
dc.identifier.wosWOS:A1992JF41100018en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltden_US
dc.relation.ispartofFood Science and Technology-Lebensmittel-Wissenschaft & Technologieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleDegradation of Aflatoxins In Dried Figs By Sulfur-Dioxide Alone and In Combination With Heat, Ultraviolet Energy and Hydrogen-Peroxideen_US
dc.typeArticleen_US

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