Stability of DON and OTA during the breadmaking process and determination of process and performance criteria

Food Control

Volumn 40, Issue 1, 2014, Pages 234-242

  Vidal, Arnau ^a   Morales, Hector ^b   Sanchis, Vicente ^a   Ramos, Antonio J ^a   Marín, Sonia ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Baking; Bread; Deoxynivalenol; Deoxynivalenol 3 glucoside; Fermentation; Ochratoxin A

Indexed keywords

EID: 84890900813     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.11.044     Document Type: Article

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