Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties
Jehan G. Bakr, Shaimaa A. Khalid, Nagwa Ibrahim Mohamed Khafaga, Nabil A. Yassien, Hamdy M.B.A. Zaki
Topics & Concepts
Aspergillus flavusAflatoxinFood scienceChemistryEssential oilMycotoxinChitosanBiochemistryEssential Oils and Antimicrobial ActivityMycotoxins in Agriculture and FoodBee Products Chemical Analysis