How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , y | 03 oct 2018
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Publicado en línea: 03 oct 2018
Páginas: 258 - 263
Recibido: 01 ene 2018
Aceptado: 01 may 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
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© 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