Article Versions Notes

Sakuma H, Watanabe Y, Furusawa H, Yoshinari T, Akashi H, Kawakami H, Saito S, Sugita-Konishi Y. Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan. Toxins. 2013; 5(5):1032-1042. https://doi.org/10.3390/toxins5051032

Sakuma, Hisako, Yasushi Watanabe, Hiroko Furusawa, Tomoya Yoshinari, Hajime Akashi, Hiroshi Kawakami, Shiro Saito, and Yoshiko Sugita-Konishi. 2013. "Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan" Toxins 5, no. 5: 1032-1042. https://doi.org/10.3390/toxins5051032

Sakuma, H., Watanabe, Y., Furusawa, H., Yoshinari, T., Akashi, H., Kawakami, H., Saito, S., & Sugita-Konishi, Y. (2013). Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan. Toxins, 5(5), 1032-1042. https://doi.org/10.3390/toxins5051032