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Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxi...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230461/ https://www.ncbi.nlm.nih.gov/pubmed/34200813 http://dx.doi.org/10.3390/toxins13060412 |