| 摘要 |
A method for inhibiting mycotoxin contamination of foodstuff by applying a composition containing an effective anti-fungal amount of a compound of formula (I) to the foodstuff, before mycotoxin-producing fungi have infected the foodstuff, wherein R' and R'' are each independently a straight chain or branched chain alkyl group of from 5 to 8 carbon atoms; M is NH4, Na, K or Ca, x is 1 when M is Na, K or NH4 and x is 2 when M is Ca. |
