Stability of zearalenone in naturally contaminated corn during Nigerian traditional brewing
- 1 January 1987
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants: Part A
- Vol. 4 (1) , 57-59
- https://doi.org/10.1080/02652038709373615
Abstract
The extent of carryover of zearalenone in mouldy substrate guinea‐corn into native beer, burukutu was determined using a laboratory adaptation of the traditional brewing procedure. Mean zearalenone carryover into finished product was 51.4±7.3% of that in the starting mixture, suggesting a moderate stability. Some 12.1 ±3.3% was removed with discarded solid residue.This publication has 7 references indexed in Scilit:
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