In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses
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- 作者：Gonzalo Ortiz de Elguea-Culebrasa ; b ; Raú ; l Sá ; nchez-Vioqueb ; c ; Omar Santana-Mé ; ridasb ; c ; David Herraiz-Peñ ; alverb ; Manuel Carmonad ; Marí ; a Isabel Berrugaa ; MariaIsabel.Berruga@uclm.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Essential oil industry residues ; Cheese cover ; Phenolic compounds ; Penicillum verrucosum ; Antifungal activity
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：226-232
- 全文大小：368 K
文摘
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Essential oil industry residues as sources of bioactive compounds.
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Phenolic compounds as antifungal substances.
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Natural products for the development of cheese covers.
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Prevention and control of molds in cheeses.