Article · Revue · 2004

Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

Mary Halm, T Hornbæk, Arneborg, Nils, Samuel Sefa‐Dedeh, Lene Jespersen

International Journal of Food Microbiology

• Accès fermé
• Top 10 % mondial
• International · 2 pays

Aller chez l’éditeur10.1016/j.ijfoodmicro.2003.12.019