The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method

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Marta Kostelanska1, Milena Zachariasova1, Ondrej Lacina1

  • 1Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
BeerDON-3-GlucosideImmunoaffinity clean-upMasked mycotoxinsMycotoxinsUPLC–TOFMSdeoxynivalenol (DON)

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