Disappearance of patulin during alcoholic fermentation of apple juice.
Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% d...
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| Опубликовано в:: | Appl Environ Microbiol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1978
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243102/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/360989/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.36.4.620-622.1978 |
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