Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation-Reference-Cited by-同舟云学术

Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALMEIDA Priscilla de¹,BLANCO-PASCUAL Núria¹,ROSOLEN Daiane¹,CISILOTTO Julia¹,CRECZYNSKI-PASA Tania¹,LAURINDO João¹^ORCID

Affiliation:

1. Universidade Federal de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101069&tlng=en

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5. Turbidimetric and visual criteria for determining the in vitro activity of six antifungal agents against Candida spp. and Cryptococcus neoformans.;Barchiesi F.;Mycopathologia,1993

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