Analysis of patulin in dutch food, an evaluation of a SPE based method-Reference-Cited by-同舟云学术

Analysis of patulin in dutch food, an evaluation of a SPE based method

Published:2005-09 Issue:7 Volume:16 Page:587-591
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Boonzaaijer G.,Bobeldijk I.,van Osenbruggen W.A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference6 articles.

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2. Effect of commercial processing stages of apple juice on patulin, fumaric acid and HMF levels;Kadakal;Journal of Food Quality,2002

3. MacDonald, S., & Illida, F., (1997). Report on workpackage. Draft of a method for patulin in clear and cloudy apple juices and in apple puree in suitable format for intercomparison purposes. JCR Report SMT-CT96-2045. 0585B-98

4. Liquid chromatographic method for the determination of patulin in clear and cloudy apple juices and apple puree: collaborative study;MacDonald;Journal of AOAC International,2000

5. Confirmation of patulin and 5-HMF in apple juice by gas chromatography/mass spectrometry;Rupp;Journal of AOAC,2000

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