Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis

Published:2017-05-24 Issue:1 Volume:42 Page:e13360
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Li Weili¹²³⁴^ORCID,Zhou Ting²,Wu Tao¹,Li Xihong³

Affiliation:

1. Key Laboratory of Food Biotechnology, School of Food and Biotechnology; Xihua University; Jinzhou Road, No.999, Chengdu, Sichuan, 610039 People's Republic of China

2. Agriculture and Agri-Food Canada; Guelph Food Research Centre; 93 Stone Road West, Guelph, Ontario N1G 5C9 Canada

3. Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 People's Republic of China

4. Tianjin Gasin-Donghui Preservation Technologies Co., Ltd; Tianjin 300300 People's Republic of China

Funder

Agriculture and Agri-Food Canada

Science and Technology Support Program of Jiangsu Province

Key Scientific Research Fund Project of Xihua University

China Scholarship Council (CSC)-the China-Canada Joint PhD Program

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13360/fullpdf