Dynamics of Bacterial and Fungal Communities of Mango: From the Tree to Ready-to-Eat Products-Reference-Cited by-同舟云学术

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Dynamics of Bacterial and Fungal Communities of Mango: From the Tree to Ready-to-Eat Products

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

TAIBI Ahmed,Diop Alioune,Leneveu-Jenvrin Charlène,Broussolle Véronique,Lortal Sylvie,Méot Jean-Michel,Soria Christian,Chillet Marc,Lechaudel Mathieu,Minier Jerôme,Constancias Florentin,Remize Fabienne,Meile Jean-Christophe

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference67 articles.

1. Microbiological quality of fresh, minimallyprocessed fruit and vegetables, and sprouts from retail establishments;M Abadias;International Journal of Food Microbiology,2008

2. Kinetics and Quality of Microwave-Assisted Drying of Mango ( Mangifera indica );E E Abano;International Journal of Food Science,2016

3. Spatial and compositional variation in the fungal communities of organic and conventionally grown apple fruit at the consumer point-of-purchase;A Abdelfattah;Horticulture Research,2016

4. Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions;I Alegre;Food Microbiology,2010

5. Insights into molecular and metabolic events associated with fruit response to postharvest fungal pathogens;N Alkan;Frontiers in Plant Science,2015

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