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Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation
Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermenta...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6444016/ https://ncbi.nlm.nih.gov/pubmed/30996467 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03681-1 |
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