Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi

被引：0
|
作者：
Hernández-García, Laura [1 ]
Molinos, Xabier [1 ]
Manzanares, Paloma [1 ]
Marcos, Jose F. [1 ]
Martínez-Culebras, Pedro V. [1 ,2 ]
机构：
[1] Departamento de Biotecnología de Alimentos. Instituto de Agroquímica y Tecnología de los Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Catedrático Agustín Escardino 7, Valencia, Paterna,46980, Spain
[2] Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Bromatología, Toxicología y Medicina Legal, Universitat de València, Vicente Andrès Estellès s/n, Valencia, Burjassot,46100, Spain
来源：
International Journal of Food Science and Technology | / 59卷 / 12期
关键词：
Antifungal protein - Chemical preservatives - Fungal contamination - Imazalil - Mycotoxigenic fungus - Natamycin - Peafpa - Potassium sorbates - Synergistic effect - Thiabendazole;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
67
引用
收藏
页码：9326 / 9335
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