Tralamazza, Sabina Moser; Bemvenuti, Renata Heidtmann; Zorzete, Patrícia; Garcia, Fábio de Souza; Corrêa, Benedito 
Source: Food Chemistry. Unidade: ICB
Subjects: FUSARIUM (MICROBIOLOGIA), ASCOMYCOTA (MICROBIOLOGIA), FUNGOS, TRIGO
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TRALAMAZZA, Sabina Moser et al. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, v. 196, p. 445-450, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.063. Acesso em: 13 maio 2024.APA
Tralamazza, S. M., Bemvenuti, R. H., Zorzete, P., Garcia, F. de S., & Corrêa, B. (2016). Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, 196, 445-450. doi:10.1016/j.foodchem.2015.09.063NLM
Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 maio 13 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063Vancouver
Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 maio 13 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063
