Some factors influencing patulin production by penicillium expansum in pome fruits

Journal of the Science of Food and Agriculture

Volumn 90, Issue 13, 2010, Pages 2183-2187

  Menniti, Anna M ^a   Neri, Fiorella ^a   Gregori, Roberto ^a   Maccaferri, Massimo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Blue mould decay; Hplc; Mycotoxin; Patulin; Pome fruits

Indexed keywords

PATULIN;

APPLE; ARTICLE; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; DIFFUSION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; FRUIT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PEAR; PENICILLIUM; SPECIES DIFFERENCE; TIME; VALIDATION STUDY;

DIFFUSION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOODBORNE DISEASES; FRUIT; MALUS; PATULIN; PENICILLIUM; PYRUS; SPECIES SPECIFICITY; TIME FACTORS;

PENICILLIUM EXPANSUM; PYRUS;

EID: 77957331097     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4067     Document Type: Article

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