Sensitivity of four foodborne moulds to essential oils from turkish spices, herbs and citrus peel
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 47 (1), 129-132
- https://doi.org/10.1002/jsfa.2740470115
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Antibacterial activities of essential oils from Turkish spices and citrusFlavour and Fragrance Journal, 1986
- The effects of citrus oils and some spices on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999International Journal of Food Microbiology, 1985
- ANTIMICROBIAL EFFECTS OF SPICES1Journal of Food Safety, 1984
- Antifungal Activity of Components of Essential OilsAgricultural and Biological Chemistry, 1981
- Antifungal activity of components of essential oils.Agricultural and Biological Chemistry, 1981