@inbook{9e3d75663f084199889202dbd7426673,
title = "Toxigenic fungi and mycotoxins in the barley-to-beer chain",
abstract = "Filamentous fungi (moulds) and their metabolites greatly influence barley, malt and beer quality and safety. Those that are capable of producing mycotoxins are a natural part of cereal ecosystems. The chapter begins by discussing evolution and impacts of fungal communities associated with the barley-to-beer production chain. It then highlights the most important mycotoxins and their production in the barley-to-beer-chain in order to identify the critical stages. Finally, this chapter describes some preventive actions.",
keywords = "barley, beer, filamentous fungi, malt, moulds, mycotoxin",
author = "Arja Laitila",
note = "SDA: SHP: Bioeconomy Project: 100038 ",
year = "2015",
doi = "10.1016/B978-1-78242-331-7.00006-X",
language = "English",
isbn = "978-1-78242-331-7",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing",
number = "289",
pages = "107--139",
editor = "Hill, {Annie E.}",
booktitle = "Brewing Microbiology",
address = "United Kingdom",
}