Detecting potentially harmful mycotoxins in beer
Detecting low levels of mycotoxins in beer could be easier with a new portable sensor.
By American Chemical Society —— Bio and Archives--December 14, 2016
Science-Technology | Comments | Back To Full Article
Beer is one of the world's most popular alcoholic beverages. But, made with barley, brews can contain low levels of mycotoxins, which are produced by fungi that can contaminate grains. Although not a major health threat, the industry needs to minimize the risk of contamination. Now scientists have developed a portable sensor that can help. Their report appears in ACS' Journal of Agricultural and Food Chemistry.
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