Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory
- 30 November 2009
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 136 (1), 37-43
- https://doi.org/10.1016/j.ijfoodmicro.2009.09.025
Abstract
No abstract availableKeywords
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