Factors influencing the removal of patulin by cysteine.

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第一作者： Kun,Ma

第一单位： Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an, 271018, PR China.

作者： Kun,Ma ^[1] ; Enjie,Diao ^[2] ; Hui,Zhang ^[3] ; Shiquan,Qian ^[4] ; Peng,Xie ^[4] ; Ruifeng,Mao ^[4] ; Huwei,Song ^[4] ; Liming,Zhang ^[5]

作者单位： Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an, 271018, PR China. ^[1] Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China. Electronic address: dej110@163.com. ^[2] College of Food Science & Engineering, Shandong Agricultural University, Tai'an, 271018, PR China. Electronic address: zhanghui@sdau.edu.cn. ^[3] Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huai'an, 223300, PR China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, 223300, PR China. ^[4] Research & Development Center of National Vegetable Processing Technology, Jiangsu Liming Food Group Co., Ltd., Pizhou, 221354, PR China. ^[5]

关键词 Cysteine Influencing factor Kinetics Patulin Removal mechanism

主题词半胱氨酸(Cysteine);水果(Fruit);动力学(Kinetics);苹果属(Malus);棒曲霉素(Patulin)

DOI 10.1016/j.toxicon.2021.09.019

PMID 34626597

发布时间 2021-11-09

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