Skip to main content
. 2015 Feb 25;7(3):705–718. doi: 10.3390/toxins7030705

Figure 1.

Figure 1

Selected reaction monitoring (SRM) chromatograms of the naturally deoxynivalenol (DON) contaminated pasta before and after culinary treatment at 140.7 µg/kg and 60.1 µg/kg, respectively, on a dry weight basis, and percentage of mycotoxin reduction.