MEASUREMENT OF PATULIN IN GRAPES AND WINES
- 1 May 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 476-478
- https://doi.org/10.1111/j.1365-2621.1980.tb04079.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Patulin Production by Penicillium roqueforti Thom from grapeCanadian Institute of Food Science and Technology Journal, 1978
- EFFECT OF WATER ACTIVITY ON DISAPPEARANCE OF PATULIN AND CITRININ FROM GRAINSJournal of Food Science, 1977
- EXAMINATION OF CIDER VINEGAR FOR PATULIN USING MASS SPECTROMETRYJournal of Food Science, 1977
- Patulin content of juice and wine produced from moldy grapesJournal of Agricultural and Food Chemistry, 1977
- Patulin: A Mycotoxin of Potential Concern in Foods1Journal of Milk and Food Technology, 1975
- General ViticulturePublished by University of California Press ,1974
- Disappearance of Patulin from Apple Juice Fermented by Saccharomyces sppCanadian Institute of Food Science and Technology Journal, 1973
- Stability of patulin and penicillic acid in fruit juices and flourJournal of Agricultural and Food Chemistry, 1968