Linalool, the main volatile constituent from Zanthoxylum schinifolium pericarp, prevents growth of Aspergillus flavus in post-harvest grains
Yan-Nan Li, Shuaibing Zhang, Yang‐Yong Lv, Huan-Chen Zhai, Jing-Ping Cai, Yuansen Hu
Topics & Concepts
Aspergillus flavusLinaloolFood spoilageFood scienceLimoneneChemistryBotanyBiologyEssential oilBacteriaGeneticsEssential Oils and Antimicrobial ActivityInsect Pest Control StrategiesMycotoxins in Agriculture and Food