| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393842 | Food Control | 2012 | 6 Pages |
Abstract
⺠Fate of DON and D3G during milling and baking was investigated by GC and LC/MS - MS. ⺠Baking process resulted in an increase of DON in dough and bread. ⺠D3G concentration was stable during baking process, but decreased with milling. ⺠Xylanase activity has important effect on increased DON levels during baking.
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Authors
Senay Simsek, Kimberly Burgess, Kristin L. Whitney, Yan Gu, Steven Y. Qian,