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Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and w...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3920269/ https://www.ncbi.nlm.nih.gov/pubmed/24451845 http://dx.doi.org/10.3390/toxins6010394 |