Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting
Kuchenbuch, Henning S.; Becker, Stefanie; Schulz, Mareike; Cramer, Benedikt; Humpf, Hans-Ulrich
Research article (journal) | Peer reviewedDetails about the publication
Journal: Food Additives and Contaminants: Part A: Chemistry, Analysis, Control, Exposure and Risk Assessment (Food Addit Contam Part A Chem Anal Control Expo Risk Assess)
Volume: 35
Page range: 2158-2167
Status: Published
Release year: 2018 (11/02/2018)
Link to the full text: https://doi.org/10.1080/19440049.2018.1530456
Keywords: Mycotoxin; T-2; baking; roasting; stability
Authors from the University of Münster
| Cramer, Benedikt | Professur für Lebensmittelchemie (Prof. Humpf) |
| Humpf, Hans-Ulrich | Professur für Lebensmittelchemie (Prof. Humpf) |
| Schmidt, Henning | Professur für Lebensmittelchemie (Prof. Humpf) |