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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
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Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

F M Valle-Algarra1, E M Mateo, A Medina

  • 1Dpto. de Quimica Analitica, Facultad de Quimica, Universidad de Valencia, Valencia, Spain.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|August 15, 2009
PubMed

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