Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03702-z.pdf
Reference35 articles.
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1. Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder;Journal of Food Quality;2024-03-26
2. Identification of Penicillium verrucosum, Penicillium commune, and Penicillium crustosum Isolated from Chicken Eggs;Processes;2020-12-29
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