Removal of fumonisin B<sub>1</sub> and B<sub>2</sub> from model solutions and red wine using polymeric substances.

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作者： Verónica,Carrasco-Sánchez ^[1] ; Gal Y,Kreitman ^[2] ; Christian,Folch-Cano ^[3] ; Ryan J,Elias ^[2] ; V Felipe,Laurie ^[4]

作者单位： School of Agricultural Sciences, Universidad de Talca, 2 Norte 681, Talca, Chile. ^[1] Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States. ^[2] School of Agricultural Engineering, Universidad de Concepción, Vicente Méndez 595, Chillán, Chile. ^[3] School of Agricultural Sciences, Universidad de Talca, 2 Norte 681, Talca, Chile; Fraunhofer Chile Research Foundation - Nanobiotechnology Division at Universidad de Talca, 2 Norte 681, Talca, Chile. Electronic address: flaurie@utalca.cl. ^[4]

关键词 Fumonisin Mycotoxins PA-EGDMA Phenol Polymer Wine

主题词色谱法, 液相(Chromatography, Liquid);伏马菌素类(Fumonisins);人类(Humans);葡萄酒(Wine)

DOI 10.1016/j.foodchem.2016.12.081

PMID 28159257

发布时间 2018-12-02

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Food chemistry

2017年224卷

207-211页

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Removal of fumonisin B<sub>1</sub> and B<sub>2</sub> from model solutions and red wine using polymeric substances.

Food chemistry

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Food chemistry

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Removal of fumonisin B<sub>1</sub> and B<sub>2</sub> from model solutions and red wine using polymeric substances.

Food chemistry

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Food chemistry

相关期刊

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