Efficacy of flavanones obtained from citrus residues to prevent patulin contamination

Food Research International

Volumn 48, Issue 2, 2012, Pages 930-934

  Salas, Maria Paula ^a,b   Reynoso, Cora Marcela ^b   Céliz, Gustavo ^c   Daz, Mirta ^c   Resnik, Silvia Liliana ^b,d  

^a Agencia Nacional de Promoción Científica y Tecnológica ^*  (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c UNIVERSIDAD NACIONAL DE SALTA   (Argentina)

^d Comisión Científica de Investigaciones ^*  (Argentina)

Author keywords

Aspergillus terreus; Byssochlamys fulva; Flavanones; Patulin; Penicillium expansum

Indexed keywords

ASPERGILLUS TERREUS; BYSSOCHLAMYS FULVA; FLAVANONES; PATULIN; PENICILLIUM EXPANSUM;

ASPERGILLUS; CHEMICAL CONTAMINATION; ESTERIFICATION; ESTERS; FRUITS; LOSSES; MOLDS;

FLAVONOIDS;

ASPERGILLUS TERREUS; BYSSOCHLAMYS; BYSSOCHLAMYS FULVA; CITRUS; FUNGI; PENICILLIUM; PENICILLIUM EXPANSUM; PYRUS;

EID: 84866548400     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.003     Document Type: Article

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