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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| Principais autores: | , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2021-11-01
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| 叢編: | Toxins |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2072-6651/13/12/852 |
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