Cereal Chem 53:150 - 152.  |  VIEW ARTICLE
Mycotoxins in Foodstuffs. VII. Inactivation of Patulin in Whole Wheat Bread by Sulfhydryl Compounds.

J. Reiss. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Patulin is inactivated by an aqueous extract of whole wheat bread at pH 5. The detoxification of patulin by glutathione and cysteine suggests that sulfhydryl compounds are responsible for the failure to detect this toxin in bread after prolonged incubation time.