Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation

• المؤلفون الرئيسيون: Minkyeong Kim (مؤلف), Shruti Shukla (مؤلف), Youngsook Oh (مؤلف), Soo Hyun Chung (مؤلف), Myunghee Kim (مؤلف)
• التنسيق: كتاب
• منشور في: Frontiers Media S.A., 2018-08-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

This study aimed to determine an optimal method for patulin (PAT) reduction for application in apple juice production. PAT levels in spiked apple juice (100 μg/L) were measured after treatment with citric acid, sodium bicarbonate, vinegar, mixture of sodium bicarbonate and vinegar, baking powder, an...