Natural occurrence of Fusarium toxins in soy food marketed in Germany

International Journal of Food Microbiology

Volumn 113, Issue 2, 2007, Pages 142-146

  Schollenberger, Margit ^a   Muller H M ^a   Rüfle, Melanie ^a   Terry Jara, Helga ^a   Suchy, Sybille ^a   Plank, Susanne ^a   Drochner, W ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

A type; B type; Soy food; Trichothecenes; Zearalenone

Indexed keywords

15 ACETOXYSCIRPENOL; 15 ACETYLVOMITOXIN; 3 ACETYLDEOXYNIVALENOL; 4,15 DIACETOXYSCIRPENOL; ALPHA ZEARALENOL; BETA ZEARALENOL; HT 2 TOXIN; MYCOTOXIN; SCIRPENTRIOL; T 2 TOXIN TETRAOL; TRICHOTHECENE; UNCLASSIFIED DRUG; VOMITOXIN; ZEARALENONE;

ARTICLE; ARTIFICIAL MILK; FLOUR; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; FUSARIUM; GAS CHROMATOGRAPHY; GERMANY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; SOYBEAN; TOXIN ANALYSIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUSARIUM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GERMANY; HUMANS; MYCOTOXINS; SOY FOODS; TRICHOTHECENES; ZEARALENONE;

FUSARIUM;

EID: 33845893871     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.06.022     Document Type: Article

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