How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , und | 03. Okt. 2018
Über diesen Artikel
Online veröffentlicht: 03. Okt. 2018
Seitenbereich: 258 - 263
Eingereicht: 01. Jan. 2018
Akzeptiert: 01. Mai 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
Schlüsselwörter
© 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