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. 2018 Mar 6;34(3):159–172. doi: 10.1007/s12550-018-0310-9

Fig. 4.

Fig. 4

Degradation of T2 and HT2 glucosides during food extrusion. Mixed oat and rice flours were artificially contaminated with the individual analytes and extruded at varying initial moisture level and temperature. Degradation rates were calculated considering the changes in moisture level and analyte recovery