Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review
Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2021-11-01
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| Seri Bilgileri: | Toxins |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2072-6651/13/12/852 |
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