Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth

dc.creatorLópez-Malo A.
dc.creatorAlzamora S.M.
dc.creatorArgaiz A.
dc.date2018-03-01T00:12:10Z
dc.date2018-03-01T00:12:10Z
dc.date1997
dc.date.accessioned2023-07-21T20:10:26Z
dc.date.available2023-07-21T20:10:26Z
dc.identifier2-s2.0-0342710375
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/7596
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7740069
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-0342710375&doi=10.1006%2ffmic.1996.0078&partnerID=40&md5=826a91d8791e734fe437dca1544dcacc
dc.sourceScopus
dc.titleEffect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
dc.typeArticle


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