Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva-Reference-Cited by-同舟云学术

Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva

Published:2010-08 Issue:1-2 Volume:142 Page:156-163
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Sant'Ana Anderson S.,Simas Rosineide Costa,Almeida Carlos A.A.,Cabral Elaine C.,Rauber Ricardo H.,Mallmann Carlos A.,Eberlin Marcos N.,Rosenthal Amauri,Massaguer Pilar R.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference49 articles.

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3. Free and bound patulin in cloudy apple juice;Baert;Food Chemistry,2007

4. Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples;Baert;International Journal of Food Microbiology,2007

5. Detection and enumeration of heat-resistant molds;Beuchat,2001

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