How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , e | 03 ott 2018
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 03 ott 2018
Pagine: 258 - 263
Ricevuto: 01 gen 2018
Accettato: 01 mag 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
Parole chiave
© 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