the influence of various a-w values ( high , moderate and low , e.g . 0.92 , 0.87 , and 0.82 ) of cakes ( `` '' ruhrkuchen '' '' , made of wheat flour , sugar , eggs , fat and water ) on the development and the mycotoxin production of aspergillus flavus ( aflatoxins ) , a. versicolor ( sterigmatocystin ) , a. ochraceus ( ochratoxin a ) , penicillium chrysogenum ( citrinin ) and p. expansum ( patulin ) was investigated .
C0026955
e mycotox
C0038274
( sterigmatocyst