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@MirjamLechner @ForscherRobert @ch_zimmer "Whole-grain had 124% higher T-2/HT-2 toxin concentrations than white flour." https://t.co/KvIljSjJPS
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in…
Overview of attention for article published in Food Chemistry, May 2020