Effect of Mexican Oregano (L ippia berlandieri Schauer) Essential Oil Fractions on the Growth of A spergillus spp. in a Bread Model System
Author:
Affiliation:
1. Facultad de Ciencias Químicas; Benemérita Universidad Autónoma de Puebla; Puebla Puebla México
2. Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; PO Box 1542-C Chihuahua Chihuahua México
Funder
CONAFOR-CONACYT
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12287/fullpdf
Reference44 articles.
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2. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread;Arroyo;Int. J. Food Microbiol.,2005
3. Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn;Astoreca;Int. J. Food Microbiol.,2012
4. Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils;Bluma;J. Appl. Microbiol.,2008
5. Chemical composition and antifungal activity of essential oils of seven Moroccan Labiatae against Botrytis cinerea Pers: Fr;Bouchra;J. Ethnopharmacol.,2003
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