Publication | Open Access

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content

Food ChemistryMycotoxin ContentWheat FlourMycotoxin FormationFood MycologyCrop ProtectionCrop ScienceAgricultural EconomicsGrain ScienceMycotoxicologySustainable AgricultureMycotoxinsWheat SpeciesPublic HealthGrain QualityCrop QualityHealth Sciences