Determination of Pesticides and Mycotoxins in Malt, Brewers’ Spent Grain, and Beer Using a Dilute-and-Shoot Procedure and HPLC-MS/MS
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3806-4_6
Reference13 articles.
1. He Y, Dong J, Yin H, Zhao Y, Chen R, Wan X, Chen P, Hou X, Liu J, Chen L (2014) Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer – a review. J Inst Brew 120:157–163. https://doi.org/10.1002/jib.145
2. Pérez-Lucas G, Navarro G, Navarro S (2023) Comprehensive review on monitoring, behavior, and impact of pesticide residues during beer-making. J Agric Food Chem 71:1820–1836. https://doi.org/10.1021/acs.jafc.2c07830
3. Pascari X, Ramos AJ, Marín S, Sanchís V (2018) Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Res Int 103:121–129. https://doi.org/10.1016/j.foodres.2017.07.038
4. Tamura M, Uyama A, Mochizuki N (2011) Development of a multimycotoxin analysis in beer-based drinks by a modified QuEChERS method and ultra-high-performance liquid chromatography coupled with tandem mass spectrometry. Anal Sci 27(6):629–635. https://doi.org/10.2116/analsci.27.629
5. Kong Z, Li M, Chen J, Gui Y, Bao Y, Fan B, Jian Q, Francis F, Dai X (2016) Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing. Food Chem 211:679–686. https://doi.org/10.1016/j.foodchem.2016.05.058
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