C Morcia et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(3), 415-422 (2012-01-20)
The aim of this study was to examine the effect of five naturally occurring compounds from essential oils on 10 different species of mycotoxigenic fungi involved in several plant diseases. The antifungal activities of terpinen-4-ol, eugenol, carvone, 1,8-cineole (eucalyptol) and