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Development of analytical methods to study the effect of malting on levels of free and modified forms of Alternaria mycotoxins in barley.
Scheibenzuber, Sophie; Dick, Fabian; Bretträger, Marina; Gastl, Martina; Asam, Stefan; Rychlik, Michael.
Afiliación
  • Scheibenzuber S; Chair of Analytical Food Chemistry, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany. sophie.scheibenzuber@tum.de.
  • Dick F; Chair of Analytical Food Chemistry, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany.
  • Bretträger M; Chair of Brewing and Beverage Technology, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Freising, Germany.
  • Gastl M; Chair of Brewing and Beverage Technology, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Freising, Germany.
  • Asam S; Chair of Analytical Food Chemistry, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany.
  • Rychlik M; Chair of Analytical Food Chemistry, Department of Life Science Engineering, School of Life Sciences, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany.
Mycotoxin Res ; 38(2): 137-146, 2022 May.
Article en En | MEDLINE | ID: mdl-35396694

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hordeum / Micotoxinas Idioma: En Revista: Mycotoxin Res Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Alemania

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hordeum / Micotoxinas Idioma: En Revista: Mycotoxin Res Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Alemania