How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
Authors
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
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:
Related subjects:
© 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.