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