Agrotermos

Termo preferencial

Patulina

Patulin is an organic compound classified as a polyketide. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated.

Micotoxina

Penicillium

espanhol

Criado

1988-03-04T00:00:00Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notação

24882

Patulina

francês

Criado

1988-03-04T00:00:00Z

Data da última modificação

2021-05-24T17:34:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notação

24882

patuline

inglês

Criado

1988-03-04T00:00:00Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notação

24882

patulin

português

Criado

1998-08-04T00:00:00Z

Data da última modificação

2021-06-16T21:24:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notação

24882

patulina

URI

http://aims.fao.org/aos/agrovoc/c_24882

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Criado 11/20/11, 20:47, última modificação 1/22/25, 10:22