Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread
Authors
Keywords
Bread spoilage, Synergistic, Shelf life, Vapour phase, Antifungal, Bakery products
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 298, Issue -, Pages 44-50
Publisher
Elsevier BV
Online
2019-03-22
DOI
10.1016/j.ijfoodmicro.2019.03.012

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.