Modelling the Effect of Temperature on the Initial Decline during the Lag Phase of <i>Geotrichum candidum</i>
The study of lag phase provides essential knowledge for food quality control. With respect to significance of <i>Geotrichum candidum</i> in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–25 °C) and initial decline period...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/16/7344 |