Article ID Journal Published Year Pages File Type
10107613 International Journal of Food Microbiology 2005 10 Pages PDF
Abstract
Important antimicrobial differences were observed, being, in general, the natural antimicrobials less pH-dependent than chemical preservatives. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate, sodium bisulfite, and sodium benzoate (at pH 3.5) than to vanillin or citral.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
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