Reiss, J <br/><br/>
Prevention of the formation of mycotoxins in whole wheat bread by citric acid and lactic acid. (Mycotoxins in foodstuffs. IX).  [electronic resource] 

 -  Experientia  Feb 1976 
 - 168-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0014-4754 
<br/><br/><label>Standard No.: </label>10.1007/BF01937745  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aflatoxins--biosynthesis<br/>Aspergillus--drug effects<br/>Bread--analysis<br/>Citrates--pharmacology<br/>Food Preservatives--pharmacology<br/>Lactates--pharmacology<br/>Mycotoxins--biosynthesis<br/>Penicillium--drug effects<br/>Sterigmatocystin--biosynthesis