Open AccessANTIFUNGAL ACTIVITY OF VOLATILE COMPONENTS GENERATED BY ESSENTIAL OILS AGAINST THE GENUS PENICILLIUM ISOLATED FROM BAKERY PRODUCTS
Author(s) -
Miroslava Císarová,
Dana Tančinová,
Marianna Brodová
Publication year - 2015
Publication title -
journal of microbiology, biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.15414/jmbfs.2015.4.special1.1-5
Subject(s) - penicillium citrinum , mycotoxin , penicillium , citrinin , essential oil , food science , incubation , antifungal , biology , fungal growth , chemistry , microbiology and biotechnology , biochemistry