Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts. (2023)
Attributed to:
Spoilage-yeast metabolism, reduced-sugar formulations and implications for food preservation
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.funbio.2023.01.004
PubMed Identifier: 37495311
Publication URI: http://europepmc.org/abstract/MED/37495311
Type: Journal Article/Review
Volume: 127
Parent Publication: Fungal biology
Issue: 7-8