EFFECT OF COMMERCIAL PROCESSING STAGES OF APPLE JUICE ON PATULIN, FUMARIC ACID AND HYDROXYMETHYLFURFURAL (HMF) LEVELS-Reference-Cited by-同舟云学术

EFFECT OF COMMERCIAL PROCESSING STAGES OF APPLE JUICE ON PATULIN, FUMARIC ACID AND HYDROXYMETHYLFURFURAL (HMF) LEVELS

Published:2002-10 Issue:4 Volume:25 Page:359-368
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

KADAKAL ÇLETIN,SEBAHATTIN NAS,POYRAZOGLU ENDER SINAN

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01031.x/fullpdf

Reference18 articles.

1. The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

2. N. Artik, V. Gokmen, E. Poyrazo?Lu, and N. Kahraman, 2001 . Elma suyu uretiminde farki durultma tekniklerinin urundeki patulin ve bazi kalite kriterlerine etkisi. Turkish Agricultural Research Project (TARP), Project No: 2049, pp.17 , Ankara.

3. Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography

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