Autor:	Kiermeier, Friedrich, Kraus, Peter-Volker
Zdroj:	Zeitschrift für Lebensmitteluntersuchung und -Forschung A; November 1980, Vol. 170 Issue: 6 p421-424, 4p
Abstrakt:	Summary The presence of Sterigmatocystin (St) in many foods leads us to the assumption that it might be found in milk and milk products like, for instance aflatoxin M1. Model experiments did not yield definite conclusion, however, the transfer into cheese curd seems possible, because 90%–99% of the St could be re-detected there, because of its higher water-insolubility and its increased protein binding. Further experiments with more precise methods seem to be urgently needed.
Databáze:	Supplemental Index
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