In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum , a common contaminant of ripening cheeses

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum , a common contaminant of ripening cheeses
Authors
Keywords
Essential oil industry residues, Cheese cover, Phenolic compounds, Penicillum verrucosum, Antifungal activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 226-232
Publisher
Elsevier BV
Online
2016-06-07
DOI
10.1016/j.lwt.2016.06.008

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.