Adaptation to sorbic acid in low sugar promotes resistance of yeast to the preservative (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.heliyon.2023.e22057
Publication URI: http://dx.doi.org/10.1016/j.heliyon.2023.e22057
Type: Journal Article/Review
Parent Publication: Heliyon
Issue: 11