Volatile organic compounds from Hypoxylon anthochroum...

Food Microbiology 2018 / 12 Vol. 76

Volatile organic compounds from Hypoxylon anthochroum endophytic strains as postharvest mycofumigation alternative for cherry tomatoes

Macías-Rubalcava, Martha Lydia, Sánchez-Fernández, Rosa Elvira, Roque-Flores, Gonzalo, Lappe-Oliveras, Patricia, Medina-Romero, Yoli Mariana
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Volume:
76
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2018.06.014
Date:
December, 2018
File:
PDF, 2.07 MB
english, 2018
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