Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants

The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July...

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Detalles Bibliográficos
Autor principal:	Resnik, Silvia Liliana
Publicado:	2009
Materias:	Aspergillus flavus Aspergillus parasiticus Chemical control Peanut Postharvest aflatoxin antioxidant butylated hydroxyanisole butylcresol penicillin G article controlled study food storage Fusarium inoculation isolation procedure nonhuman peanut sampling tissue types Aflatoxins Antioxidants Arachis hypogaea Aspergillus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Food Microbiology Food Preservatives Fruit Fungi Parabens Penicillium Seeds
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v131_n2-3_p211_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v131_n2-3_p211_Passone
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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