The modern trends in nutrition suggest the limitation of synthetic food additives or the subtitution with natural ones. Therefore, a huge interest for the application of various natural agents exists in order to protect food from a microbiological damage and extend product sustainability. The aim of this study was to determine antifungal acti...

By Dragana Plavšić, Ljubiša Šarić, Ana Varga, Ivana Čabarkapa, Jasmina Lazarević, Olja Todorić, Dragan Psodorov