Nielsen, P V <br/><br/>
Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil.  [electronic resource] 

 -  International journal of food microbiology  Sep 2000 
 - 219-29 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(00)00343-3  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anaerobiosis<br/>Antifungal Agents--pharmacology<br/>Bread--microbiology<br/>Food Packaging<br/>Food Preservation--methods<br/>Food Preservatives--pharmacology<br/>Fungi--drug effects<br/>Isothiocyanates--pharmacology<br/>Magnoliopsida<br/>Microbial Sensitivity Tests<br/>Oils, Volatile--pharmacology<br/>Plant Extracts--pharmacology<br/>Plant Oils--pharmacology<br/>Spices<br/>Taste<br/>Time Factors