Trichothecene toxins in different groups of conventional and organic bread of the German market

Journal of Food Composition and Analysis

Volumn 18, Issue 1, 2005, Pages 69-78

  Schollenberger, Margit ^a   Drochner, Winfried ^a   Rüfle, Melanie ^a   Suchy, Sybille ^a   Terry Jara, Helga ^a   Müller, Hans Martin ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Bread; Deoxynivalenol; Mycotoxins; Organic; Rye; Trichothecenes; Wheat

Indexed keywords

15 ACETYLVOMITOXIN; 3 ACETYLDEOXYNIVALENOL; FUSARENON X; HT 2 TOXIN; MYCOTOXIN; NIVALENOL; T 2 TOXIN; TOXIN; TRICHOTHECENE DERIVATIVE; UNCLASSIFIED DRUG; VOMITOXIN;

ARTICLE; BREAD; CEREAL; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; EATING HABIT; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INTAKE; GAS CHROMATOGRAPHY; GERMANY; MASS SPECTROMETRY; NONHUMAN; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE; WHEAT;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 10244254016     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2003.10.009     Document Type: Article

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