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Effects of pH and Temperature on the Stability of Fumonisins in Maize Products
This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influ...
Gorde:
| Argitaratua izan da: | Toxins (Basel) |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2017
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5371843/ https://ncbi.nlm.nih.gov/pubmed/28257053 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins9030088 |
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