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Impact of chlorine dioxide on zearalenone degradation in corn germ and corn oil quality

Xifan Yu1, Bolei Yang2, Bowen Tai2

  • 1Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs / Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Food Chemistry
|January 30, 2026
PubMed

Keywords:
Chlorine dioxideCorn germCorn oil qualityDegradation productZearalenone

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