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Effect of water activity on disappearance of patulin and citrinin from grains



Effect of water activity on disappearance of patulin and citrinin from grains



Journal of Food Science 42(5): 1225-1228



Sterile, ground barley, maize and wheat were adjusted to different water activities and intentionally contaminated with patulin and citrinin. Samples were incubated at 25 deg C. Toxin levels were determined by TLC after different periods of incubation.

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Accession: 000358583

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DOI: 10.1111/j.1365-2621.1977.tb14466.x


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