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Cinnamaldehyde (CIN), a natural extract from Cinnamomum spp., is commonly used for extending the shelf life of selected foods as preservative. In this study, CIN was applied to investigate its effect on aflatoxin B1 (AFB1) biosynthesis of Aspergillus flavus. To elucidate the mechanism of action, the ability of CIN to inhibit fungal growth as well as spore germination of A. flavus was evaluated in vitro...
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