Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper

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dc.contributor.authorRuttipron Pothimon
dc.contributor.authorWarawut Krusong
dc.contributor.authorPawinee Daetae
dc.contributor.authorSumate Tantratian
dc.contributor.authorMaria Gullo
dc.date.accessioned2026-05-08T19:19:41Z
dc.date.issued2022-1-5
dc.identifier.doi10.1016/j.fbio.2022.101543
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17146
dc.publisherFood Bioscience
dc.subjectInsect Pest Control Strategies
dc.subjectEssential Oils and Antimicrobial Activity
dc.subjectGABA and Rice Research
dc.titleDetermination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper
dc.typeArticle

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