How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
, , oraz | 03 paź 2018
O artykule
Data publikacji: 03 paź 2018
Zakres stron: 258 - 263
Otrzymano: 01 sty 2018
Przyjęty: 01 maj 2018
DOI: https://doi.org/10.2478/aiht-2018-69-3097
Słowa kluczowe
© 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