Inhibition of <i>Perilla frutescens</i> Essential Oil on Pellicle Formation of <i>Candida tropicalis</i> and <i>Pichia kluyveri</i> and Its Effect on Volatile Compounds in Sichuan Pickles

Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. <i>Perilla frutescens</i> essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation m...

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Xehetasun bibliografikoak

Egile Nagusiak:	Ting Cai, Pei Shi, Shan Zhang, Wenliang Xiang, Junyu Liu, Zixi Lin, Jie Tang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2023-04-01
Saila:	Foods
Gaiak:	<i>Perilla frutescens</i> essential oil pellicle formation <i>Candida tropicalis</i> <i>Pichia kluyveri</i> volatile compounds Sichuan pickles
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/12/8/1593
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