Publication | Open Access

Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries

Industrial MycologyFood MycologyInhibit GrowthPlant PathologyVolatile Organic CompoundsMicrobiologyMetschnikowia PulcherrimaFungal PathogenFood Safety