Isolation and Identification of <i>Aspergillus</i> spp. from Rotted Walnuts and Inhibition Mechanism of <i>Aspergillus flavus</i> via Cinnamon Essential Oil

Isolation and Identification of <i>Aspergillus</i> spp. from Rotted Walnuts and Inhibition Mechanism of <i>Aspergillus flavus</i> via Cinnamon Essential Oil

Walnuts are prone to contamination by rotting fungi. However, the microflora present in walnuts across various regions of China has not been thoroughly investigated. Cinnamon essential oil (CEO) is commonly used in food preservation because of its natural safety and strong antimicrobial properties....

Full description

Saved in:
Bibliographic Details
Main Authors: Doudou Zhang, Kangjing Luo, Shaocong Wen, Qing Zhou, Bochao Li, Wenhui Liang, Jianbing Di
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
walnut
<i>Aspergillus</i> spp.
isolation
identification
cinnamon essential oil
Online Access:https://www.mdpi.com/2304-8158/14/3/357
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items