Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference24 articles.
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3. Use of molecular methods for the identification of yeast associated with table olives;Arroyo López;Food Microbiol.,2006
4. Use of logistic regression with dummy variables for modelling the growth no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media;Arroyo López;J. Food Prot.,2007
5. Modelling of the growth/no growth interface of Issatchenkia occidentalis, and olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region;Arroyo López;Int. J. Food Microbiol.,2007
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