Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal

Food Additives and Contaminants - Part A

Volumn 27, Issue 12, 2010, Pages 1694-1700

  Voss, K A ^a   Snook, M E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Bakery products; Bread; Cereals; GC; GC MS; Mycotoxins; Snack products; Trichothecenes

Indexed keywords

BAKERY PRODUCTS;

BREAD; CEREALS; GC/MS; MYCOTOXINS; SNACK PRODUCTS; TRICHOTHECENES;

BAKERIES;

VOMITOXIN;

ARTICLE; CEREAL; FLOUR; FOOD INDUSTRY; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; PRIORITY JOURNAL; WHEAT;

TRITICUM AESTIVUM;

EID: 78649600971     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.514688     Document Type: Article

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