Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae. (2013)
Attributed to:
Fungal spore germination, the critical stage in infection and food spoilage, and weak spot for new antifungal strategies
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.ijfoodmicro.2012.12.013
PubMed Identifier: 23334094
Publication URI: http://europepmc.org/abstract/MED/23334094
Type: Journal Article/Review
Volume: 161
Parent Publication: International journal of food microbiology
Issue: 3
ISSN: 0168-1605