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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat

Efecto de diferentes tratamientos con ozono en la degradación del desoxinivalenol y la calidad de la harina en el trigo contaminado con Fusarium

Kun Zhuanga Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
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Chen Zhangb Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
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Wei Zhanga Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
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Wei Xua Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
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Qian Taoa Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
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Guozheng Wanga Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
,
Yuehui Wanga Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaView further author information
&
Wenping Dinga Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China;b Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaCorrespondence[email protected]
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Pages 776-784 | Received 12 Sep 2019, Accepted 06 Nov 2020, Published online: 04 Dec 2020

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