The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products
Daiva Žadeikė, Rūta Vaitkevičienė, Vadims Bartkevičs, Estefanija Bogdanova, Elena Bartkienė, Vita Lėlė, Gražina Juodeikienė, Darius Černauskas, Zidrone Valatkeviciene
Topics & Concepts
MycotoxinZearalenoneFermentationFood scienceFractionationFusariumChemistryContaminationAlternariolAgronomyBiologyBotanyChromatographyEcologyMycotoxins in Agriculture and FoodWheat and Barley Genetics and PathologyPlant Disease Resistance and Genetics