Inhibition of fungal growth on bread by volatile components
                from spices and herbs, and the possible application in active
                packaging, with special emphasis on mustard essential oil

Per Væggemose Nielsen; R. Rios

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

Per Væggemose Nielsen, R. Rios

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	International Journal of Food Microbiology
Volume	60
Issue number	2-3
Pages (from-to)	219-229
ISSN	0168-1605
Publication status	Published - 2000

OpenUrl availability

Full text

Cite this

@article{eec6985cea4143c2bbbd507f6e9ea0fa,

title = "Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil",

author = "Nielsen, {Per V{\ae}ggemose} and R. Rios",

year = "2000",

language = "English",

volume = "60",

pages = "219--229",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

number = "2-3",

}

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. / Nielsen, Per Væggemose; Rios, R.
In: International Journal of Food Microbiology, Vol. 60, No. 2-3, 2000, p. 219-229.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

AU - Nielsen, Per Væggemose

AU - Rios, R.

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0168-1605

VL - 60

SP - 219

EP - 229

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 2-3

ER -