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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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