Effect of thyme oil, temperature, and storage period on the reduction of Ochratoxin A produced by Aspergillus niger in almond fruits | Journal of Kerbala for Agricultural Sciences

Effect of thyme oil, temperature, and storage period on the reduction of Ochratoxin A produced by Aspergillus niger in almond fruits

#Prunus
#OchratoxinA
#Thymeoil
#Temperature
#Storageperiod

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