Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food
Author:
Affiliation:
1. Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
2. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2227260
Reference111 articles.
1. GC/MS analysis of Juniperus procera extract and its activity with silver nanoparticles against Aspergillus flavus growth and aflatoxins production
2. Application of ozone for degradation of mycotoxins in food: A review
3. Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?
4. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
5. Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
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