Disappearance of Patulin from Apple Juice Fermented by Saccharomyces spp-Reference-Cited by-同舟云学术

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Disappearance of Patulin from Apple Juice Fermented by Saccharomyces spp

Published:1973-01 Issue:1 Volume:6 Page:45-46
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Harwig J.,Scott P.M.,Kennedy B.P.C.,Chen Y-K.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. Substances produced by Fungi Imperfecti and Ascomycetes;Abraham,1949

2. Anonymous. 1972. Quebec cider industry aiming at a long-range potential of 1,000,000 gallons. Food in Canada, March, 1972: 37-38.

3. The role of yeasts in cider-making;Beech,1970

4. Production of patulin in apple fruits by Penicillium expansum;Brian;Nature,1956

5. Carcinogenic activity of a series of reactive lactones and related substances;Dickens;Brit. J. Cancer,1961

Cited by 44 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

1. Removal of patulin by thiol-compounds: A review;Toxicon;2022-01

2. Probabilistic risk assessment of patulin in imported apple juice and apple‐containing beverages in Taiwan;Journal of the Science of Food and Agriculture;2020-06-15

3. Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation;Journal of Food Science and Technology;2019-03-05

4. Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution;LWT;2018-11

5. The Response of Rhodotorula mucilaginosa to Patulin Based on Lysine Crotonylation;Frontiers in Microbiology;2018-09-03

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