Studies on weak organic acid resistance in yeast
Certain yeasts can grow at low pH in the presence of the highest levels of weak organic acid preservatives permitted in foods, leading to spoilage of many manufactured products. This study sought to gain further understanding into the weak acid mechanisms of the yeast Saccharomyces cerevisiae, to he...
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University College London (University of London)
2005
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.420084 |