The effects of bakery processing on natural deoxynivalenol contamination

International Journal of Food Microbiology

Volumn 37, Issue 1, 1997, Pages 21-25

  Neira, M S ^a,b   Pacin, A M ^a,b   Martinez E J ^c   Molto G ^c   Resnik, S L ^a,c  

^a Universidad Provincial del Sudoeste   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bakery products; Deoxynivalenol; Wheat

Indexed keywords

VOMITOXIN;

ARTICLE; ELECTRON CAPTURE DETECTION; FLOUR; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; THIN LAYER CHROMATOGRAPHY;

BREAD; FERMENTATION; TRICHOTHECENES;

TRITICUM AESTIVUM;

EID: 0030819960     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00038-X     Document Type: Article

References (16)

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