Reducing patulin contamination in apple juice by using inactive yeast

Journal of Food Protection

Volumn 74, Issue 1, 2011, Pages 149-153

  Yue, Tianli ^a   Dong, Qinfang ^a   Guo, Caixia ^a   Worobo, Randy W ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b New York State Agricultural Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MUTAGENIC AGENT; PATULIN;

APPLE; ARTICLE; ASPERGILLUS; BEVERAGE; BIOSYNTHESIS; BYSSOCHLAMYS; CHEMISTRY; FOOD CONTAMINATION; HUMAN; METABOLISM; MICROBIOLOGY; PENICILLIUM; PHYSIOLOGY; PRODUCT SAFETY; YEAST;

ASPERGILLUS; BEVERAGES; BYSSOCHLAMYS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; HUMANS; MALUS; MUTAGENS; PATULIN; PENICILLIUM; YEASTS;

ASPERGILLUS; BYSSOCHLAMYS; MALUS X DOMESTICA; PENICILLIUM;

EID: 78651282764     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-326     Document Type: Article

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