Detoxification of essential oil components (citral and menthol) by Aspergillus niger and Rhizopus stolonifer
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 39 (3) , 239-246
- https://doi.org/10.1002/jsfa.2740390307
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- ANTIMICROBIAL EFFECTS OF SPICES1Journal of Food Safety, 1984
- Preventing Growth of Potentially Toxic Molds Using Antifungal AgentsJournal of Food Protection, 1982
- Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus CerevisiaeJournal of Food Science, 1981
- Inhibition of Aspergillus parasiticus by ThymolJournal of Food Science, 1981
- Antifungal activity of components of essential oils.Agricultural and Biological Chemistry, 1981
- INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOLJournal of Food Science, 1977
- SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDSJournal of Food Science, 1976
- INHIBITION OF AFLATOXIN PRODUCTION BY CINNAMONJournal of Food Science, 1974
- Synthesis of Glycols by Microbial Transformation of Some Monocyclic TerpenesApplied Microbiology, 1973
- The antimicrobial activity of citralCellular and Molecular Life Sciences, 1971