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2018 1
2019 2
2020 0
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Page 1
Multi-(myco)toxins in Malting and Brewing By-Products.
Mastanjević K, Lukinac J, Jukić M, Šarkanj B, Krstanović V, Mastanjević K. Mastanjević K, et al. Toxins (Basel). 2019 Jan 9;11(1):30. doi: 10.3390/toxins11010030. Toxins (Basel). 2019. PMID: 30634499 Free PMC article. Review.
From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters.
Mastanjević K, Šarkanj B, Krska R, Sulyok M, Warth B, Mastanjević K, Šantek B, Krstanović V. Mastanjević K, et al. Food Chem. 2018 Jul 15;254:115-121. doi: 10.1016/j.foodchem.2018.02.005. Epub 2018 Feb 3. Food Chem. 2018. PMID: 29548430
The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica".
Puljić L, Mastanjević K, Kartalović B, Kovačević D, Vranešević J, Mastanjević K. Puljić L, et al. Among authors: mastanjevic k. Foods. 2019 Dec 17;8(12):690. doi: 10.3390/foods8120690. Foods. 2019. PMID: 31861168 Free PMC article.
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