Cysteine‐enhanced ultrasound degradation of patulin in acidic solution simulated <scp>pH</scp> of apple juice-Reference-Cited by-同舟云学术

Cysteine‐enhanced ultrasound degradation of patulin in acidic solution simulated pH of apple juice

Author:

Ma Kun¹²,Zhang Hui¹,Diao Enjie²³^ORCID,Qian Shiquan²³^ORCID,Xie Peng²³,Mao Ruifeng²³,Song Huwei²³,Zhang Liming⁴

Affiliation:

1. College of Food Science & Engineering Shandong Agricultural University Tai’an PR China

2. Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection Huaiyin Normal University Huai’an PR China

3. Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation Huaiyin Normal University Huai’an PR China

4. Research & Development Center of National Vegetable Processing Technology Jiangsu Liming Food Group Co., Ltd. Pizhou PR China

Funder

Government of Jiangsu Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference33 articles.

3. Study on effect of ultrasonic degradation of patulin in apple juice;Cai Y.;Journal of Zhejiang Wanli University,2018

Cited by 4 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