Artigo de periodico

Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum (2021)

• Authors:
  • Romoli, Jéssica Cristina Zoratto
  • Silva, Milena Veronezi
  • Pante, Giseli Cristina
  • Hoeltgebaum, Danielle
  • Castro, Juliana Cristina
  • Rocha, Gustavo Henrique Oliveira da
  • Capoci, Isis Regina Grenier
  • Nerilo, Samuel Botião
  • Mossini, Simone Aparecida Galerani
  • Gloria, Eduardo Micotti da
  • Svidzinski, Terezinha Inez Estivalet
  • Mikcha, Jane Martha Graton
  • Machinski Junior, Miguel
• USP affiliated authors: GLORIA, EDUARDO MICOTTI DA - ESALQ ; ROCHA, GUSTAVO HENRIQUE OLIVEIRA DA - FCF
• Unidades: ESALQ; FCF
• DOI: 10.1080/19440049.2021.1996636
• Assunto: MICOTOXINAS
• Agências de fomento:
  • Financiamento CAPES
  • Financiamento Comcap/UEM
• Language: Inglês
• Imprenta:
  • Publisher place: Abingdon
  • Date published: 2021
• Source:
  • Título: Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment
  • ISSN: 1944-0049
  • Volume/Número/Paginação/Ano: v. 2, p. 1-11, December 2021

Informações sobre o DOI: 10.1080/19440049.2021.1996636 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo NÃO é de acesso aberto
  

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• ABNT

  ROMOLI, Jéssica Cristina Zoratto et al. Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment, v. 2, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1080/19440049.2021.1996636. Acesso em: 11 fev. 2026.

• APA

  Romoli, J. C. Z., Silva, M. V., Pante, G. C., Hoeltgebaum, D., Castro, J. C., Rocha, G. H. O. da, et al. (2021). Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment, 2, 1-11. doi:10.1080/19440049.2021.1996636

• NLM

  Romoli JCZ, Silva MV, Pante GC, Hoeltgebaum D, Castro JC, Rocha GHO da, Capoci IRG, Nerilo SB, Mossini SAG, Gloria EM da, Svidzinski TIE, Mikcha JMG, Machinski Junior M. Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum [Internet]. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 2 1-11.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1080/19440049.2021.1996636

• Vancouver

  Romoli JCZ, Silva MV, Pante GC, Hoeltgebaum D, Castro JC, Rocha GHO da, Capoci IRG, Nerilo SB, Mossini SAG, Gloria EM da, Svidzinski TIE, Mikcha JMG, Machinski Junior M. Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum [Internet]. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment. 2021 ; 2 1-11.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1080/19440049.2021.1996636

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