Cogent Food & Agriculture
Volume 6, 2020 - Issue 1
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FOOD SCIENCE & TECHNOLOGY
Comparative study on the effect of temperature and water activity on Aspergillus flavus and Aspergillus carbonarius isolates growth and mycotoxin production on a chili powder medium
Chananya Chuaysrinule1 The Graduate School, Kasetsart University, Bangkok, Thailand;2 Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
https://orcid.org/0000-0002-7679-3399View further author information
Warapa Mahakarnchanakul2 Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
https://orcid.org/0000-0002-9880-8037View further author information
Thanapoom Maneeboon3 Scientific Equipment and Research Division, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
https://orcid.org/0000-0002-5899-826XView further author information
Fatih Yildiz4 Food Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1782097
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Received 21 May 2020, Accepted 07 Jun 2020, Published online: 25 Jun 2020
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