Artigo · Revista · 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

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Ir para a editora10.1016/j.ijfoodmicro.2003.12.019