Habibi Najafi, Mohammad B <br/><br/>
In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread.  [electronic resource] 

 -  Journal of food protection  10 2018 
 - 1598-1604 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-17-533  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aspergillus niger--drug effects<br/>Bixaceae--chemistry<br/>Bread--microbiology<br/>Carotenoids--pharmacology<br/>Food Preservation<br/>Plant Extracts--pharmacology<br/>Taste