| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367470 | International Journal of Food Microbiology | 2012 | 9 Pages |
Abstract
⺠We examine effects of five EOs by contact and volatile assays on Aspergillus section Nigri. ⺠We evaluate lag phase, growth rate and OTA at different water activities on peanut based medium. ⺠Contact exposure by 1500 μL/L of boldo, poleo and clove inhibited growth and OTA. ⺠Volatile exposure by 1000 μL/L of these EOs significantly inhibited OTA accumulation at all aW. ⺠These EOs have potential to preserve stored peanut quality.
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Food Science
Authors
MarÃa A. Passone, Natalia S. Girardi, Miriam Etcheverry,