Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of hig...
| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral |
| Aporte de: |