Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus
Author:
Affiliation:
1. State Key Laboratory of Food Science & Technology Jiangnan University Wuxi Jiangsu China
2. School of Food Science and Technology, Jiangnan University Wuxi Jiangsu China
Funder
National Key Research and Development Program of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17026
Reference49 articles.
1. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
2. Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates
3. Use of predictive model to describe sporicidal and cell viability efficacy of betel leaf (Piper betle L.) essential oil on Aspergillus flavus and Penicillium expansum and its antifungal activity in raw apple juice
4. Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability
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