Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation-Reference-Cited by-同舟云学术

Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation

Published:2018-08-13 Issue: Volume:9 Page:
ISSN:1663-9812
Container-title:Frontiers in Pharmacology
language:
Short-container-title:Front. Pharmacol.

Author:

Kim Minkyeong,Shukla Shruti,Oh Youngsook,Chung Soo Hyun,Kim Myunghee

Publisher

Frontiers Media SA

Subject

Pharmacology (medical),Pharmacology

Reference35 articles.

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2. Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider.;Assatarakul;J. Food Prot.,2012

3. Commission directive 2006/ 1881/EC of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs.;Off. J. Eur. Comm.,2006

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