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...

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Detalles Bibliográficos
Autor principal: Patriarca, Andrea Rosana
Publicado: 2013
Materias:
pH
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v166_n1_p1_daCruzCabral
http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral
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