Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars.
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DOI: 10.1016/j.foodchem.2017.01.086
Abstract: Patulin (PAT) contamination and changes of nonvolatile and volatile compounds caused by Penicillium expansum in fresh juices of 8 kiwi cultivars were investigated. Growth and PAT production of P. expansum were greater at 25°C than… read more here.
Keywords: evaluation penicillium; patulin; penicillium expansum; kiwi juices ... See more keywords