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Mould growth on black table olives and prevention by sorbic acid, methyleugenol and spice essential oil

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorAkgül, A.
dc.contributor.orcid0000-0002-8647-3428
dc.contributor.orcid0000-0003-4944-9995
dc.date.accessioned2025-11-13T12:11:22Z
dc.date.issued1990-01-01
dc.identifier.doihttps://doi.org/10.1002/food.19900340419
dc.identifier.endpage373
dc.identifier.issn0027-769X
dc.identifier.issue4
dc.identifier.openalexW2125907226
dc.identifier.startpage369
dc.identifier.urihttps://hdl.handle.net/11421/9241
dc.identifier.urihttps://doi.org/10.1002/food.19900340419
dc.identifier.volume34
dc.language.isoen
dc.relation.ispartofFood / Nahrung
dc.rightsrestrictedAccess
dc.subjectPenicillium expansum
dc.subjectFood science
dc.subjectInoculation
dc.subjectSorbic acid
dc.subjectEugenol
dc.subjectEssential oil
dc.subjectChemistry
dc.subjectAspergillus parasiticus
dc.subjectHorticulture
dc.subjectBiology
dc.subjectMycotoxin
dc.titleMould growth on black table olives and prevention by sorbic acid, methyleugenol and spice essential oil
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133
local.authorid.openalexA5017707124

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