Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate

Nahrung - Food

Volumn 46, Issue 4, 2002, Pages 256-257

  Yazici, Serafettin ^b   Velioglu, Y Sedat ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b NONE

Author keywords

Apple juice; B vitamins; Clarity; Patulin; Turbidity

Indexed keywords

MALUS X DOMESTICA;

EID: 0041384404     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20020701)46:4<256::AID-FOOD256>3.0.CO;2-A     Document Type: Article

References (6)

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2. Lai, C. L., Fuh, Y. M., Shih, D. Y. C., J. Food Drug Anal. 2000, 8, 85-96.
3. Timonin, M. I., J. Agric. Food. Chem. 1968, 16, 483-485.
4. Doyle, M. P., Applebaum, R. S., Brackett, R. E., Marth, E. H., J. Food Protect. 1982, 45, 964-971.
5. Swanson, K. M. J., in: Downing, D. L. (Ed.), Processed Apple Products, An Avi Book, New York 1989, pp. 343-363.
6. th Ed., 1997.