Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells;Journal of Cereal Science;2022-09
2. Next generation of microbiological risk assessment: Potential of omics data for exposure assessment;International Journal of Food Microbiology;2018-12
3. Preservation of fruit and vegetable discards with sodium metabisulfite;Journal of Environmental Management;2018-10
4. Assessment of table olive fermentation by functional data analysis;International Journal of Food Microbiology;2016-12
5. In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent;Frontiers in Microbiology;2016-08-31
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