Quiles, Juan M <br/><br/>
Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust.  [electronic resource] 

 -  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association  Sep 2015 
 - 222-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-6351 
<br/><br/><label>Standard No.: </label>10.1016/j.fct.2015.06.017  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aflatoxins--analysis<br/>Anti-Infective Agents--metabolism<br/>Aspergillus--growth & development<br/>Bread--analysis<br/>Carcinogens--analysis<br/>Colony Count, Microbial<br/>Food Contamination--prevention & control<br/>Food Handling<br/>Food Packaging<br/>Food Preservatives--metabolism<br/>Isothiocyanates--metabolism<br/>Mustard Plant--chemistry<br/>Mutagens--analysis<br/>Oils, Volatile--metabolism<br/>Plant Preparations--metabolism<br/>Refrigeration<br/>Seeds--chemistry<br/>Spain<br/>Spices--analysis<br/>Teratogens--analysis