Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030354
Abstract: Controlling microbial contamination in foods using effective clean and green technologies is important in producing food with less contaminants. This study investigates the effect of photosensitization treatment using naturally occurring curcumin on inactivating Aspergillus flavus… read more here.
Keywords: curcumin; flavus spores; photosensitization; treatment ... See more keywords