Composition, diffusion, and antifungal activity of black mustard (Brassica nigra) essential oil when applied by direct addition or vapor phase contact

Journal of Food Protection

Volumn 78, Issue 4, 2015, Pages 843-848

  Mejía Garibay, Beatriz ^a   Palou, Enrique ^a   López Malo, Aurelio ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; BRASSICA NIGRA; PENICILLIUM CITRINUM; SOLANUM TUBEROSUM;

ALLYL ISOTHIOCYANATE; ESSENTIAL OIL; FUNGICIDE; VEGETABLE OIL;

ASPERGILLUS; ASPERGILLUS NIGER; BREAD; CHEMISTRY; DRUG EFFECTS; FUNGUS; GROWTH, DEVELOPMENT AND AGING; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; MUSTARD; PENICILLIUM; VOLATILIZATION;

ASPERGILLUS; ASPERGILLUS NIGER; BREAD; FUNGI; FUNGICIDES, INDUSTRIAL; MICROBIAL SENSITIVITY TESTS; MUSTARD PLANT; OILS, VOLATILE; PENICILLIUM; PLANT OILS; VOLATILIZATION;

EID: 84926355948     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-485     Document Type: Article

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