Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds

International Journal of Food Microbiology

Volumn 99, Issue 2, 2005, Pages 119-128

  López Malo, Aurelio ^a   Alzamora, Stella Maris ^b   Palou, Enrique ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Aspergillus flavus; Natural antimicrobials; Preservatives

Indexed keywords

AGAR; ANTIINFECTIVE AGENT; BENZOIC ACID; BISULFITE; CARVACROL; CITRAL; EUGENOL; GLUCOSE; PRESERVATIVE; SORBATE POTASSIUM; THYMOL; VANILLIN; WATER;

ACIDITY; ARTICLE; ASPERGILLUS FLAVUS; CONCENTRATION RESPONSE; CONTROLLED STUDY; FUNGAL SPORE GERMINATION; FUNGUS GROWTH; GROWTH RATE; MOULD; NONHUMAN; POTATO; REACTION TIME; SENSITIVITY ANALYSIS; STATISTICAL SIGNIFICANCE;

ASPERGILLUS FLAVUS; SOLANUM TUBEROSUM;

EID: 13944261260     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.08.010     Document Type: Article

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