Cinnamaldehyde, a Promising Natural Preservative Against Aspergillus flavus

The problem of food spoilage due to Aspergillus flavus (A. flavus) needs to be resolved. In this study, we found that the minimum inhibitory concentration of cinnamaldehyde (CA) that inhibited A. flavus was 0.065 mg/ml and that corn can be prevented from spoiling at a concentration of 0.13 mg/cm(3)....

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Detalles Bibliográficos
Autores principales: Qu, Su, Yang, Kunlong, Chen, Lei, Liu, Man, Geng, Qingru, He, Xiaona, Li, Yongxin, Liu, Yongguo, Tian, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930169/
https://www.ncbi.nlm.nih.gov/pubmed/31921070
http://dx.doi.org/10.3389/fmicb.2019.02895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6930169/
https://www.ncbi.nlm.nih.gov/pubmed/31921070
http://dx.doi.org/10.3389/fmicb.2019.02895

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