Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that...

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Detalles Bibliográficos
Autores principales: Qiu, Mei, Wang, Yaling, Sun, Lijun, Deng, Qi, Zhao, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707646/
https://www.ncbi.nlm.nih.gov/pubmed/34941690
http://dx.doi.org/10.3390/toxins13120852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707646/
https://www.ncbi.nlm.nih.gov/pubmed/34941690
http://dx.doi.org/10.3390/toxins13120852

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