@inbook{b79110d0d409402aa1c12757e1e529e7,
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.",
author = "Arja Laitila and Tuija Sarlin",
year = "2025",
doi = "10.1016/b978-0-323-99606-8.00010-9",
language = "English",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing",
pages = "83--108",
editor = "Hill, \{Annie E.\}",
booktitle = "Brewing Microbiology",
address = "United Kingdom",
edition = "2",
}