Influence of temperature on infection, growth, and mycotoxin production by Fusarium langsethiae and F. sporotrichioides in durum wheat

Food Microbiology

Volumn 39, Issue , 2014, Pages 19-26

  Nazari, L ^a   Pattori, E ^a   Terzi, V ^b   Morcia, C ^b   Rossi, V ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

DNA; Fusarium; Infection; Mycotoxins; Temperature; Type A trichothecenes; Wheat

Indexed keywords

FUSARIUM; FUSARIUM LANGSETHIAE; FUSARIUM SPOROTRICHIOIDES; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

DNA; MYCOTOXIN;

ARTICLE; COMPARATIVE STUDY; FUSARIUM; GROWTH, DEVELOPMENT AND AGING; INFECTION; METABOLISM; MICROBIOLOGY; PLANT DISEASE; SPECIES DIFFERENCE; TEMPERATURE; TYPE A TRICHOTHECENES; WHEAT;

DNA; FUSARIUM; INFECTION; MYCOTOXINS; TEMPERATURE; TYPE A TRICHOTHECENES; WHEAT;

FUSARIUM; MYCOTOXINS; PLANT DISEASES; SPECIES SPECIFICITY; TEMPERATURE; TRITICUM;

EID: 84888119096     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.10.009     Document Type: Article

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