EXAMINATION OF CIDER VINEGAR FOR PATULIN USING MASS-SPECTROMETRY

被引：17

作者：

RALLS, JW ^{[1
]}

LANE, RM ^{[1
]}

机构：

[1] NATL CANNERS ASSOC,WESTERN RES LAB,BERKELEY,CA 94710

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12680.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1117 / 1119

页数：3

共 14 条

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[2] DISAPPEARANCE OF PATULIN FROM APPLE JUICE FERMENTED BY SACCHAROMYCES SPP
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[3] IDENTIFICATION OF VOLATILE COMPONENTS IN VINEGARS BY GAS CHROMATOGRAPHY MASS SPECTROMETRY
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 214 - &
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[7] QUANTITATIVE-ANALYSIS OF PATULIN IN APPLE JUICE
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) : 1024 - 1026
[8] SCHOBINGER U, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P29
[9] SCOTT PM, 1974, J ASSOC OFF ANA CHEM, V57, P621
[10] STABILITY OF PATULIN AND PENICILLIC ACID IN FRUIT JUICES AND FLOUR
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