Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat—tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker’s yeast,...

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Detalles Bibliográficos
Autores principales: Janić Hajnal, Elizabet, Pezo, Lato, Orčić, Dejan, Šarić, Ljubiša, Plavšić, Dragana, Kos, Jovana, Mastilović, Jasna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074859/
https://www.ncbi.nlm.nih.gov/pubmed/32098250
http://dx.doi.org/10.3390/microorganisms8020303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074859/
https://www.ncbi.nlm.nih.gov/pubmed/32098250
http://dx.doi.org/10.3390/microorganisms8020303

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