From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters

Food Chemistry - Tập 254 - Trang 115-121 - 2018
Kristina Mastanjević1, Bojan Šarkanj1, Rudolf Krska2, Michael Sulyok2, Benedikt Warth3, Krešimir Mastanjević1, Božidar Šantek4, Vinko Krstanović1
1Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
2Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad–Lorenz-Straße 20,3430 Tulln,Austria
3University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Waehringer Str. 38, A-1090 Vienna, Austria
4University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

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Food Chemistry

Tập 254

115-121

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