From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic

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Kristina Mastanjević1, Bojan Šarkanj1, Rudolf Krska2

  • 1Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia.

Food Chemistry
|March 18, 2018
PubMed

Keywords:
BeerFermentation courseFungicideMulti-mycotoxinsNatural toxinWheat malt

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