Occurrence of patulin and 5-hydroxymethylfurfural in apple sour, which is a traditional product of Kastamonu, Turkey
Author:
Affiliation:
1. Faculty of Health Sciences, Department of Nutrition and Dietetics, Kastamonu University, Kastamonu, Turkey
2. Central Research Laboratory Application and Research Center, Kastamonu University, Kastamonu, Turkey
Funder
Kastamonu University Scientific Research Projects Coordination Department
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19440049.2019.1605207
Reference54 articles.
1. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
2. Vortex-assisted liquid–liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices
3. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach
4. Patulin distribution in decayed apple and its reduction
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