| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539024 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠Fungal growth conditions and zearalenone levels in malted barley germ, flour and bran. ⺠Incubation at 30 °C and water activity 0.98 generally reduces zearalenone levels. ⺠Large drop of zearalenone after 34 days, 20 °C, water activity 0.95, in all fractions. ⺠Prediction of contamination and manipulation of storage conditions to reduce mycotoxin content.
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Authors
K. Habschied, B. Å arkanj, T. Klapec, V. KrstanoviÄ,