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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| Publicat a: | Appl Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1975
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186972/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1115503/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.3.313-316.1975 |
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