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Stability of Aflatoxin B(1) and Ochratoxin A in Brewing
The stability of aflatoxin B(1) and ochratoxin A in brewing was investigated by adding the purified toxins to the raw materials at 1 and 10 μg/g levels during mashing in a conventional micro-brewing process. The results indicate that both toxins are stable to heat and are insensitive to cooker mash...
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| Main Authors: | , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
1975
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC186972/ https://ncbi.nlm.nih.gov/pubmed/1115503 |
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