How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , and | Oct 03, 2018
About this article
Published Online: Oct 03, 2018
Page range: 258 - 263
Received: Jan 01, 2018
Accepted: May 01, 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
Keywords
© 2018 Martina Bevardi, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Martina Bevardi
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia
Marinko Petrović
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia
Ksenija Markov
Faculty of Food Technology and Biotechnology,Zagreb, Croatia
Jasna Bošnir
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia