Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice
Author:
Funder
TUBITAK-CNRS collaborative project
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957959.2015.1027700
Reference26 articles.
1. Biosynthesis and Toxicological Effects of Patulin
2. Comprehensive Review of Patulin Control Methods in Foods
3. Different mycotoxin inactivation applications and their inactivation mechanisms
4. The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production
5. Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae
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