Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese
- Author
- GANDOMI, Hassan1 ; MISAGHI, Ali1 ; AFSHIN AKHONDZADEH BASTI1 ; BOKAEI, Saeed2 ; KHOSRAVI, Alireza3 ; ABBASIFAR, Arash1 ; ASHKAN JEBELLI JAVAN1
[1] Department of Food Hygiene, Faculty of Veterinary Medicine. University of Tehran, Tehran, Iran, Islamic Republic of
[2] Department of Epidemiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Islamic Republic of
[3] Department of Mycology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Islamic Republic of - Source
Food and chemical toxicology. 2009, Vol 47, Num 10, pp 2397-2400, 4 p ; ref : 3/4 p
- CODEN
- FCTOD7
- ISSN
- 0278-6915
- Scientific domain
- Food science technology; Toxicology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Aflatoxin Antifungal effect Aspergillus flavus Cheese Zatoria multiflora Boiss. essential oil
- Keyword (fr)
- Aflatoxine Antifongique Aspergillus flavus Croissance Fromage Huile essentielle Fungi Imperfecti Fungi Mycotoxine Toxine
- Keyword (en)
- Aflatoxin Antifungal agent Aspergillus flavus Growth Cheese Essential oil Fungi Imperfecti Fungi Mycotoxin Toxin
- Keyword (es)
- Aflatoxina Antifúngico Aspergillus flavus Crecimiento Queso Aceite esencial Fungi Imperfecti Fungi Micotoxina Toxina
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03J Plant poisons toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22350820
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
10.1016/j.fct.2009.05.024 
https://dx.doi.org/10.1016/j.fct.2009.05.024
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