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The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking
Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale indu...
Guardat en:
| Publicat a: | Toxins (Basel) |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6628453/ https://ncbi.nlm.nih.gov/pubmed/31167404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/toxins11060317 |
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