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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מידע ביבליוגרפי

הוצא לאור ב:	Appl Microbiol
Principais autores:	Krogh, P., Hald, B., Gjertsen, P., Myken, F.
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	American Society for Microbiology (ASM) 1974
נושאים:	Food Microbiology and Toxicology
גישה מקוונת:	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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