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