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

Frontiers in Pharmacology - Switzerland
doi 10.3389/fphar.2018.00822
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Pharmacology
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Frontiers Media SA


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