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How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice Cover

How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice

Archives of Industrial Hygiene and Toxicology
Volume 69 (2018): Issue 3 (September 2018)
By: Martina Bevardi,  Marinko Petrović,  Ksenija Markov and  Jasna Bošnir  
Open Access
|Oct 2018

Authors

Martina Bevardi

martina.bevardi@stampar.hr

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
DOI: https://doi.org/10.2478/aiht-2018-69-3097 | Journal eISSN: 1848-6312 | Journal ISSN: 0004-1254
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Language: English, Croatian, Slovenian
Page range: 258 - 263
Submitted on: Jan 1, 2018
Accepted on: May 1, 2018
Published on: Oct 3, 2018
Published by: Institute for Medical Research and Occupational Health
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
contamination,
fruit juice,
high performance liquid chromatography,
mycotoxin,
Penicillium expansum
Related subjects:
Medicine,
Basic medical science,
Basic medical science, other

© 2018 Martina Bevardi, Marinko Petrović, Ksenija Markov, Jasna Bošnir, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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