Author:
Zhang Xiaoxu,Li Jingming,Wang Dong,Feng Saisai,Ma Liyan
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference34 articles.
1. Karadeniz F, Durst RW, Wrolstad RE. Polyphenolic composition of raisins. J. Agr. Food Chem. 48: 5343–5350 (2000)
2. Andrew PB, Takeokaa GR, Hidalgoa M, Vilchesa A, Vassea J, Ramming DW. Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chem. 121: 740–745 (2010)
3. International Agency for Research on Cancer. Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monog. Eval. Carc. 56: 489–521 (1993)
4. Rebeca R, María IV, Elena GP, Elena L. Validation of a liquid chromatography method for the simultaneous quantification of ochratoxin A and its analogues in red wines. J. Chromatogr. A 1217: 8249–8256 (2010)
5. MacDonald S, Wilson P, Barnes K, Damant A, Massey R, Mortby E, Shepherd MJ. Ochratoxin A in dried vine fruit: Method development and survey. Food Addit. Contam. 16: 253–260 (1999)
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献