Fate of Ochratoxin A and Citrinin During Malting and Brewing Experiments

The fate of ochratoxin A and citrinin during malting and brewing processes was studied by the use of naturally contaminated lots of barley, as well as by the addition of crystalline toxins to the mash. Complete degradation was observed for ochratoxin A from moderately contaminated barley lots and fo...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Krogh, P., Hald, B., Gjertsen, P., Myken, F.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1974
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186579/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4844265/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.28.1.31-34.1974
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