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Journal of Food Quality
Volume 2017, Article ID 4067856, 7 pages
https://doi.org/10.1155/2017/4067856
Research Article

Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes

Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, Mexico

Correspondence should be addressed to Aurelio López-Malo; xm.paldu@mzepol.oilerua

Received 13 October 2017; Revised 6 December 2017; Accepted 12 December 2017; Published 27 December 2017

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2017 Ana Elena Aguilar-González et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ana Elena Aguilar-González, Enrique Palou, and Aurelio López-Malo, “Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes,” Journal of Food Quality, vol. 2017, Article ID 4067856, 7 pages, 2017. https://doi.org/10.1155/2017/4067856.