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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...

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Detalles Bibliográficos
Autores principales:	Giménez, Isabel, Blesa, Jesús, Herrera, Marta, Ariño, Agustín
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2014
Materias:	Article
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

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