Selected plant essential oils and their main active components, a promising approach to inhibit aflatoxigenic fungi and aflatoxin production in food

  1. Gómez, J.V.
  2. Tarazona, A.
  3. Mateo-Castro, R.
  4. Gimeno-Adelantado, J.V.
  5. Jiménez, M.
  6. Mateo, E.M.
Journal:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

ISSN: 1944-0057,  1944-0049

Year of publication: 2018

Volume: 35

Issue: 8

Pages: 1581-1595

Type: Article

DOI: 10.1080/19440049.2017.1419287 GOOGLE SCHOLAR
Data source: Scopus