Effect of Sourdough Processing and Baking on the Content of Enniatins and Beauvericin in Wheat and Rye Bread

Hu L, Koehler P, Rychlik M

doi:10.1007/s00217-013-2133-4

Titel:: Effect of Sourdough Processing and Baking on the Content of Enniatins and Beauvericin in Wheat and Rye Bread
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Hu L, Koehler P, Rychlik M
Zeitschriftentitel:: European Food Research and Technology
Jahr:: 2014
Heft / Issue:: 238 (4)
Seitenangaben Beitrag:: 581-587
Volltext / DOI:: doi:10.1007/s00217-013-2133-4
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