Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal bakeries (direct) and supermarkets (par-baked loaves ma...

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Үндсэн зохиолчид:	Manuel Gómez, Andrea Casado, Irma Caro
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2023-11-01
Цуврал:	Foods
Нөхцлүүд:	bread whole grain artisan par-baked deoxynivalenol ochratoxin
Онлайн хандалт:	https://www.mdpi.com/2304-8158/12/23/4240
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!