Control of fungi isolated from cereals: variations in the susceptibility of fungal species to essential oils, ozone, and UV‐C
Author:
Affiliation:
1. Nature Research Centre Akademijos St. 2 Vilnius Lithuania
2. Lithuanian University of Educational Sciences University Studentų St. 39 Vilnius Lithuania
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15944
Reference63 articles.
1. Fungal mycotoxins in foods: A review
2. Whole grain, bran and cereal fibre consumption and CVD: a systematic review
3. Reduction ofAspergillus parasiticuson hazelnut surface by UV-C treatment
4. Inactivation of food spoilage fungi by ultra violet (UVC) irradiation
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Essential oils in vapour phase as antifungal agents in the cereal processing chain;Trends in Food Science & Technology;2024-01
2. The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology;Foods;2023-02-14
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