Journal article Open Access

Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a

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Publication date:
December 27, 2017
DOI:
10.1016/j.lwt.2016.12.049

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Published in:
LWT - Food Science and Technology:.
Grants:
European Commission:
  • MycoKey - Integrated and innovative key actions for mycotoxin management in the food and feed chain (678781)
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Creative Commons Attribution Non Commercial No Derivatives 4.0 International

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