Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough
- 1 July 2004
- journal article
- research article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 94 (1), 97-103
- https://doi.org/10.1016/j.ijfoodmicro.2003.12.019
Abstract
No abstract availableKeywords
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