Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dim...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/2680 https://www.sciencedirect.com/science/article/pii/S0956713514005209 https://doi.org/10.1016/j.foodcont.2014.09.014 |
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