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.
Bevardi, Martina
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia
Petrović, Marinko
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia
Markov, Ksenija
Faculty of Food Technology and Biotechnology,Zagreb, Croatia
Bošnir, Jasna
Andrija Štampar Teaching Institute of Public Health,Zagreb, Croatia