Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.
Sinapis alba
antifungal
bakery products
by-product
food safety
mustard bran
mustard flour
mycotoxigenic fungi
mycotoxins
shelf-life
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
16 Feb 2021
16 Feb 2021
Historique:
received:
30
12
2020
revised:
05
02
2021
accepted:
09
02
2021
entrez:
6
3
2021
pubmed:
7
3
2021
medline:
7
3
2021
Statut:
epublish
Résumé
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (
Identifiants
pubmed: 33669358
pii: foods10020431
doi: 10.3390/foods10020431
pmc: PMC7920268
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministerio de Ciencia, Innovación y Universidades
ID : PID2019-108070RB-100
Organisme : Conselleria d'Educació, Investigació, Cultura i Esport
ID : Prometeo 2018-126
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