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Open AccessAbstract

Photosensitization, a Green Treatment for the Inactivation of Aspergillus Flavus in Peanuts Mediated by Curcumin

1
School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
2
Queensland Alliance for Agriculture and Food Innovation, Brisbane 4108, Australia
*
Author to whom correspondence should be addressed.
Presented at the third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, Australia, 11–13 November 2019.
Proceedings 2019, 36(1), 127; https://doi.org/10.3390/proceedings2019036127
Published: 16 March 2020
(This article belongs to the Proceedings of The Third International Tropical Agriculture Conference (TROPAG 2019))
Keywords: photosensitization; curcumin; aflatoxin B1; peanuts; Aspergillus flavus
MDPI and ACS Style

Mukubesa, N.; Hong, H.T.; Damyeh, M.S.; Sultanbawa, Y. Photosensitization, a Green Treatment for the Inactivation of Aspergillus Flavus in Peanuts Mediated by Curcumin. Proceedings 2019, 36, 127. https://doi.org/10.3390/proceedings2019036127

AMA Style

Mukubesa N, Hong HT, Damyeh MS, Sultanbawa Y. Photosensitization, a Green Treatment for the Inactivation of Aspergillus Flavus in Peanuts Mediated by Curcumin. Proceedings. 2019; 36(1):127. https://doi.org/10.3390/proceedings2019036127

Chicago/Turabian Style

Mukubesa, Nalukui; Hong, Hung T.; Damyeh, Maral Seidi; Sultanbawa, Yasmina. 2019. "Photosensitization, a Green Treatment for the Inactivation of Aspergillus Flavus in Peanuts Mediated by Curcumin" Proceedings 36, no. 1: 127. https://doi.org/10.3390/proceedings2019036127

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