Evaluation of five essential oils for the control of food - spoilage and mycotoxin producing fungi
The inhibition of growth and aflatoxin production by essential oils (EOs) of cinnamon, clary sage, juniper, lemon and marjoram were investigated on food-spoilage fungi Aspergillus parasiticus var.globosus, Fusarium graminearum and Fusarium culmorum. The antifungal effect of the EOs was observed by d...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2013
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| Sorozat: | Acta biologica Szegediensis
57 No. 2 |
| Kulcsszavak: | Biológia, Biológia |
| Online Access: | http://acta.bibl.u-szeged.hu/32944 |