Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots
Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 7 vom: 16. Okt., Seite 641-649 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Eurotium antifungal activity apricots essential oil modelling Antifungal Agents Oils, Volatile Sulfites Sulfur Oxides mehr... |
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