Related content

Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

By Yue Tianli   Dong Qinfang   Guo Caixia   Worobo Randy W.  

Journal of Food Protection, Vol. 74, Iss. 1, 2011-01 ,pp. : 149-153

International Association for Food Protection

Access to resources Recommend Favorite

The reduction of patulin in apple juice by three different types of activated carbon

By Leggott N. L.   Shephard G. S.   Stockenström S.   Staal E.   Van Schalkwyk D. J.  

Food Additives and Contaminants, Vol. 18, Iss. 9, 2001-09 ,pp. : 825-829

Taylor & Francis Ltd

Access to resources Recommend Favorite

Reduction of Patulin during Apple Juice Clarification

By Bissessur J.   Permaul K.   Odhav B.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1216-1219

International Association for Food Protection

Access to resources Recommend Favorite

Patulin Surveillance in Apple Cider and Juice Marketed in Michigan

By Harris Kerri L.   Bobe Gerd   Bourquin Leslie D.  

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1255-1261

International Association for Food Protection

Access to resources Recommend Favorite

Long-term survey of patulin in apple juice concentrates produced in Turkey

By Gökmen Vural   Acar Jale  

Food Additives and Contaminants, Vol. 17, Iss. 11, 2000-11 ,pp. : 933-936

Taylor & Francis Ltd

Access to resources Recommend Favorite