Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper-Reference-Cited by-同舟云学术

Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper

Published:2022-04 Issue: Volume:46 Page:101543
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Pothimon Ruttipron,Krusong Warawut^ORCID,Daetae Pawinee,Tantratian Sumate,Gullo Maria

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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5. Protective effect of organic acids on survival of Escherichia coli O157:H7 in acidic environments;Bjornsdottir;Applied and Environmental Microbiology,2006

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