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Multi-(myco)toxins in Malting and Brewing By-Products
Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and brewing industries. These microorganisms are mostly associated with the safety and quality of malt and beer, but also with the health safety of by-products used in animal nutrition. The real problem is their harmful...
Kaydedildi:
| Yayımlandı: | Toxins (Basel) |
|---|---|
| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6356641/ https://ncbi.nlm.nih.gov/pubmed/30634499 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins11010030 |
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