Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzaeRhizopus oryzae and its potential use in loaf bread shelf life extension

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第13期|共8页
• 作者

  Denardi‐Souza Taiana; Luz Carlos; Ma?es Jordi; Badiale‐Furlong Eliana; Meca Giuseppe;

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• 作者单位

  Laboratory for Mycotoxins and Food Science School of Chemistry and FoodFederal University of Rio Grande – FURG Italy Avenue 8 km Campus CarreirosRio Grande Brazil;

  Laboratory of Food Chemistry and Toxicology Faculty of PharmacyUniversity of Valencia Av. Vicent Andrés Estellés s/nBurjassot Spain;

  Laboratory of Food Chemistry and Toxicology Faculty of PharmacyUniversity of Valencia Av. Vicent Andrés Estellés s/nBurjassot Spain;

  Laboratory for Mycotoxins and Food Science School of Chemistry and FoodFederal University of Rio Grande – FURG Italy Avenue 8 km Campus CarreirosRio Grande Brazil;

  Laboratory of Food Chemistry and Toxicology Faculty of PharmacyUniversity of Valencia Av. Vicent Andrés Estellés s/nBurjassot Spain;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  antifungal activity; fermented rice bran; mycotoxigenic fungi; phenolic compounds; shelf life extension;

  机译：抗真菌活性;发酵米糠;肌毒素真菌;酚类化合物;保质期延伸;