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The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

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The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples

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Frankova, A.; Smid, J.; Bernardos Bau, A.; Finkousova, A.; Marsik, P.; Novotny, D.; Legarová, V.... (2016). The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples. Food Control. 68:62-68. doi:10.1016/j.foodcont.2016.03.024.

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Título: The antifungal activity of essential oils in combination with warm air flow against postharvest phytopathogenic fungi in apples
Autor:
Entidad UPV: Universitat Politècnica de València. Instituto de Reconocimiento Molecular y Desarrollo Tecnológico - Institut de Reconeixement Molecular i Desenvolupament Tecnològic
Fecha difusión:
Resumen:
Essential oils (EOs) are strong plant-derived antimicrobials. For their efficient use in the agri-food industry, the problems with technology of their application have to be solved. In vitro antifungal activity of cinnamon, ...[+]
Palabras clave: Essential oil vapor phase , Antifungal , Warm air flow , In vitro, sensory evaluation , Apple treatment
Derechos de uso: Cerrado
Fuente:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2016.03.024
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodcont.2016.03.024
Patrocinador:
European Social Fund in the Czech Republic CZ.1.07/2.3.00/30.0040
Ministry of Education, Youth and Sports of the Czech Republic LD13013
CULS Internal Grant Agency CIGA 20162004
Tipo: Artículo

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