The fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production
Xenia Pascari, Ronald Maul, Sabine Kemmlein, Sonia Marı́n, Vicente Sanchís
Topics & Concepts
ZearalenoneMycotoxinRoastingFusariumFood scienceChemistryWheat flourBiologyBotanyPhysical chemistryMycotoxins in Agriculture and FoodGenetically Modified Organisms ResearchWheat and Barley Genetics and Pathology