Replication Data for: Impact of processing parameters and formulation on deoxynivalenol content and transfer in oat-based beverage manufacturing

DOI

Oat-based beverage physicochemical characteristics, DON transfer from oat flour to the oat-based beverages, method validation, statistics values, DON final concentration of the oat-based beverages, effect of thermal treatment on DON content in the oat-based beverages and leaching models values.

R Commander, 4.1.0

Identifier
DOI https://doi.org/10.34810/DATA2029
Metadata Access https://dataverse.csuc.cat/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.34810/DATA2029
Provenance
Creator Teixido-Orries, Irene ORCID logo; Molino Gahete, Francisco ORCID logo; Pascari, Xenia ORCID logo; Ramos Girona, Antonio J. ORCID logo; Marín Sillué, Sònia ORCID logo
Publisher CORA.Repositori de Dades de Recerca
Contributor Marín Sillué, Sònia; Centre de Recerca en Agrotecnologia; Universitat de Lleida
Publication Year 2025
Rights CC BY 4.0; info:eu-repo/semantics/openAccess; http://creativecommons.org/licenses/by/4.0
OpenAccess true
Contact Marín Sillué, Sònia (Universitat de Lleida. Agrotecnio-Cerca Center)
Representation
Resource Type Experimental data; Dataset
Format text/tab-separated-values; text/plain
Size 1222; 678; 1367; 1012; 4592; 162; 4983; 1225
Version 1.0
Discipline Agricultural Sciences; Agriculture, Forestry, Horticulture, Aquaculture; Agriculture, Forestry, Horticulture, Aquaculture and Veterinary Medicine; Life Sciences