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Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation

Crossref DOI link: https://doi.org/10.1007/s11356-019-05932-2

Published Online: 2019-07-17

Published Print: 2019-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Chaudhari, Anand Kumar

Dwivedy, Abhishek Kumar

Singh, Vipin Kumar

Das, Somenath

Singh, Akanksha

Dubey, Nawal Kishore https://orcid.org/0000-0002-7901-4696
Funding

Funding for this research was provided by:

Council of Scientific and Industrial Research, India (09/013 (0678)/2017–EMR–I)
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Article History

Received: 6 April 2019

Accepted: 8 July 2019

First Online: 17 July 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

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