Antimycotic effect of cardamom essential oil against mycotoxigenic molds in relation to its chemical composition
- Author
- BADEI, A. Z. M
Cairo univ., fac. agriculture, food sci. technology dep., Giza, Egypt - Source
Chemie, Mikrobiologie, Technologie der Lebensmittel. = Food chemistry, microbiology, technologyChimie, microbiologie, technologie alimentaire. 1992, Vol 14, Num 5-6, pp 177-182 ; ref : 21 ref
- CODEN
- CMTLBX
- ISSN
- 0366-7154
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Redaktion Chemie, Mikrobiologie, Technologie der Lebensmittel, Freising-Weihenstephan
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aspergillus Cardamome Chromatographie phase gazeuse Composition chimique Huile essentielle Mycotoxine Penicillium Propriété biologique Spectrométrie masse Terpénoïde Fungi Imperfecti Fungi Thallophyta
- Keyword (en)
- Aspergillus Cardamom Gas chromatography Chemical composition Essential oil Mycotoxin Penicillium Biological properties Mass spectrometry Terpenoid Fungi Imperfecti Fungi Thallophyta
- Keyword (es)
- Aspergillus Cardamono Cromatografía fase gaseosa Composición química Aceite esencial Micotoxina Penicillium Propiedad biológica Espectrometría masa Terpenoide Fungi Imperfecti Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4544918
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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