Researchers from the University of Valencia (Spain) have
analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations.
Scientists have
analysed mycotoxins of the Fusarium genus in 154 brands of beer and confirm that the average consumer's exposure to these toxins is low.
Not exact matches
Researchers from the University of Granada (UGR) have used their own method of «microextraction and capillary electrophoresis» to
analyse concentrations of a kind of
mycotoxins, patulin, in 19 batches of eight brands of commercial apple juice.