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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| Unique downloads | 14 |
Indexed in
- Publication date:
- December 27, 2017
- DOI:
-
- 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)
- License (for files):
- Creative Commons Attribution Non Commercial No Derivatives 4.0 International