Chargement en cours...
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...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
|---|---|
| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2019
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|