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

Title:: Effect of Sourdough Processing and Baking on the Content of Enniatins and Beauvericin in Wheat and Rye Bread
Document type:: Zeitschriftenaufsatz
Author(s):: Hu L, Koehler P, Rychlik M
Journal title:: European Food Research and Technology
Year:: 2014
Journal issue:: 238 (4)
Pages contribution:: 581-587
Fulltext / DOI:: doi:10.1007/s00217-013-2133-4
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