Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or anti...

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Detalles Bibliográficos
Autores principales: Mishra, Bishwambhar, Mishra, Awdhesh Kumar, Kumar, Sanjay, Mandal, Sanjeeb Kumar, NSV, Lakshmayya, Kumar, Vijay, Baek, Kwang-Hyun, Mohanta, Yugal Kishore
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778586/
https://www.ncbi.nlm.nih.gov/pubmed/35050134
http://dx.doi.org/10.3390/metabo12010012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8778586/
https://www.ncbi.nlm.nih.gov/pubmed/35050134
http://dx.doi.org/10.3390/metabo12010012

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