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Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products

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第一作者： M. E. Guynot

作者： M. E. Guynot ^[1] ; A. J. Ramos ; L. Seto ; P. Purroy ; V. Sanchis ; S. Marin

作者单位： Food Technology Department, Lleida University, Rovira Roure, Lleida, Spain ^[1]

关键词 bakery products essential oils fungi volatile compounds water activity

发布时间 2013-11-20

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Journal of applied microbiology

2003年94卷5期

893-899页

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Journal of applied microbiology

2003年94卷5期

893-899页

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Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products

Journal of applied microbiology

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同项目论文

Journal of applied microbiology

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Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products

Journal of applied microbiology

相似文献

同项目论文

Journal of applied microbiology

相关期刊

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