title: [Not Available].
abstract: The fumonisin contents of extrudates and corn flakes were analysed by different analytical methods (AOAC method, ELISA, alcaline hydrolysis of extracts or samples). All methods revealed decrease of fumonisin contents after thermal processing.
authors.affiliation: Institut für Getreideverarbeitung GmbH, Arthur-Scheunert-Allee 40/41, D-14558, Bergholz-Rehbrücke.
authors.forename: U
authors.initials: U
authors.lastname: Meister