Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

  1. Azaiez, I.
  2. Meca, G.
  3. Manyes, L.
  4. Fernández-Franzón, M.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2013

Volumen: 32

Número: 2

Pages: 428-434

Type: Article

DOI: 10.1016/J.FOODCONT.2013.01.020 GOOGLE SCHOLAR

Objectifs de Développement Durable