Bioacessibility of group B trichothecenes, acrylamide, and 5-hydroxymethylfurfural in wholemeal and white cakes
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Type B trichothecene mycotoxins (TCTB) and other contaminants from processing, such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF) occur simultaneously in bakery products, posing a challenge to achieving safe products. Understanding factors that affect t... ...
