Inhibition of Aspergillus spp. and Penicillium spp. by Fatty Acids and Their Monoglycerides
The antifungal activity of three fatty acids (lauric, myristic, and palmitic acids) and their monoglycerides (monolaurin, monomyristic acid, and palmitin, respectively) against Aspergillus and Penicillium species in a model system was investigated. Data were modeled through a reparameterized Gompert...
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Veröffentlicht in: | Journal of food protection 2007-05, Vol.70 (5), p.1206-1212 |
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Format: | Artikel |
Sprache: | eng |
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