Skip to main content
. 2020 Jun 16;9(6):789. doi: 10.3390/foods9060789

Figure 2.

Figure 2

(a) The release of Allylisothiocyanate (AITC) from ground mustard seeds with different particle sizes (200–315 and 600–800 µm) stored at different temperatures (4 and 20 °C) for 7 days; (b) the antimicrobial effect of AITC against P. fragi from the released AITC.