Disappearance of Patulin from Apple Juice Fermented by Saccharomyces spp
- 1 January 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (1) , 45-46
- https://doi.org/10.1016/s0315-5463(73)73965-1
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Occurrence of Patulin and Patulin-Producing Strains of Penicillium expansum in Natural Rots of Apple in CanadaCanadian Institute of Food Science and Technology Journal, 1973
- Occurrence of patulin in apple juiceJournal of Agricultural and Food Chemistry, 1972
- The Scientific Principles of Wine-making as illustrated with Cider☆Canadian Institute of Food Technology Journal, 1970
- Production of petite mutants of Saccharomyces cerevisiae by patulinJournal of Agricultural and Food Chemistry, 1969
- Inhibition of the apple phenolase system through infection by penicilluum expansumPhytochemistry, 1969
- MICROBIAL POPULATIONS IN STUBBLE-MULCHED SOILSoil Science, 1969
- Carcinogenic Activity of a Series of Reactive Lactones and Related SubstancesBritish Journal of Cancer, 1961
- Production of Patulin in Apple Fruits by Penicillium expansumNature, 1956