Structure-function analysis of the vanillin molecule and its antifungal properties
- Author
- FITZGERALD, Daniel J; STRATFORD, Malcolm; GASSON, Michael J; NARBAD, Arjan
Food Processing Group, Unilever Research and Development, Colworth House, Sharnbrook, Bedford, United Kingdom
Food Safety Science Division, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, Norfolk, United Kingdom - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 5, pp 1769-1775, 7 p ; ref : 26 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Aldehyde molds natural antimicrobials structure-function vanillin yeasts
- Keyword (fr)
- Aldéhyde Antifongique Antimicrobien Levure Moisissure Naturel Propriété Structure Vanilline Altération
- Keyword (en)
- Aldehyde Antifungal agent Antimicrobial agent Yeast Mould Natural Properties Structure Vanillin Alteration
- Keyword (es)
- Aldehído Antifúngico Antimicrobiano Levadura Moho Natural Propiedad Estructura Vainillina Alteración
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16597630
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf048575t 
https://dx.doi.org/10.1021/jf048575t
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