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BRIEF ARTICLES

Fungitoxic Activity of Essential Oil Components on Food Storage Fungi

Pages 151-153 | Published online: 29 Aug 2018

LITERATURE CITED

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  • Beuchat, L. R. 1977. Food and beverage mycology. AVI Publishing Co., Westport, Connecticut.
  • Hitokota, H., S. Morozumi, T. Wauke, S. Sakai, and H. Kurata. 1980. Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Appl. Environ. Microbiol. 39: 818–822.
  • Kurita, N., M. Miyaji, R. Kurane, Y. Takahara, and K. Ichimura. 1979. Antifungal and molecular orbital energies of aldehyde compounds from oils of higher plants. Agric. Biol. Chem. 43: 2365–2371.
  • Kurita, N., M. Miyaji, R. Kurane, Y. Takahara, and K. Ichimura. 1981. Antifungal activity of components of essential oils. Agric. Biol. Chem. 45: 945–952.
  • Moleyar, V., and P. Narasimham. 1986. Antifungal activity of some essential oil components. Food Microbiol. 3: 331–336.
  • Morozumi, S. 1978. Isolation, purification, and antibiotic activity of o-methoxycinnamaldehyde from cinnamon. Appl. Environ. Microbiol. 36: 577–583.

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