Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

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Bruno LudvigTracza, KelianiBordina,Tiago de Melo Nazaretha, Renata Ernlund Freitas Macedoa, Giuseppe Mecab, Fernando Bittencourt Lucianoa*;

The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl is... View more
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