How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , et | 03 oct. 2018
À propos de cet article
Publié en ligne: 03 oct. 2018
Pages: 258 - 263
Reçu: 01 janv. 2018
Accepté: 01 mai 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
Mots clés
© 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