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Publikováno v:
Toxins, Vol 11, Iss 4, p 195 (2019)
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed f
Externí odkaz:
https://doaj.org/article/773cde5426744be6b25b0f1209bdcf05
Publikováno v:
Toxins
Volume 11
Issue 4
Toxins, Vol 11, Iss 4, p 195 (2019)
Volume 11
Issue 4
Toxins, Vol 11, Iss 4, p 195 (2019)
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01&ndash
0.1% by mass) were milled, and all milling product was a
0.1% by mass) were milled, and all milling product was a