Transfer ofFusariummycotoxins and ‘masked’ deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer

Kateřina Lancová1, Jana Hajšlová1, Jan Poustka1, Alexandra Krplová1, Milena Stránská1, Pavel Dostálek2, Vratislav PSOTA3
1Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic
2Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
3Research Institute of Brewing and Malting, Malting Institute Brno, Brno, Czech Republic

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