Role of red beetroot in bread for reducing mycotoxin risks: Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Llorens Paula, Juan-García Ana, Pakkanen Hannu, Moltó Juan Carlos, Vehniäinen Eeva-Riikka, Juan Cristina