The use of Citri-V™® - An antimicrobial citrus essential oil vapour for the control of Penicillium chrysogenum, Aspergillus niger and Alternaria alternata in vitro and on food

Food Research International

Volumn 47, Issue 2, 2012, Pages 310-314

  Phillips, C A ^a   Laird, K ^a,b   Allen, S C ^a  

^a UNIVERSITY OF NORTHAMPTON   (United Kingdom)

^b DE MONTFORT UNIVERSITY   (United Kingdom)

Author keywords

Citrus essential oils; Food spoilage; Fungi

Indexed keywords

ALTERNARIA ALTERNATA; ASPERGILLUS NIGER; DIFFUSION METHOD; ENVIRONMENTAL RISKS; FOOD INDUSTRIES; FOOD SPOILAGE; IN-VITRO; MYCELIAL GROWTH; NIGER; ORGANOLEPTIC PROPERTIES; PENICILLIUM CHRYSOGENUM; POST-HARVEST LOSS; SPORE GERMINATION;

ASPERGILLUS; CULTIVATION; ECOLOGY; ESSENTIAL OILS; FRUITS; FUNGI; FUNGICIDES; GRAIN GROWTH; MICROORGANISMS; VAPORS;

SPOILAGE;

ALTERNARIA ALTERNATA; ASPERGILLUS NIGER; CITRUS; FUNGI; LYCOPERSICON ESCULENTUM; PENICILLIUM CHRYSOGENUM;

EID: 84861736913     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.035     Document Type: Article

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