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...

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Detalles Bibliográficos
Autores principales: Mastanjević, Kristina, Lukinac, Jasmina, Jukić, Marko, Šarkanj, Bojan, Krstanović, Vinko, Mastanjević, Krešimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356641/
https://www.ncbi.nlm.nih.gov/pubmed/30634499
http://dx.doi.org/10.3390/toxins11010030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356641/
https://www.ncbi.nlm.nih.gov/pubmed/30634499
http://dx.doi.org/10.3390/toxins11010030

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