Intracellular acidification and damage of cellular membrane of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles
Author:
Funder
Japan Society for the Promotion of Science
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference30 articles.
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3. Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality;Damar;Journal of Food Science,2006
4. Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment;Garcia-Gonzalez;Food Microbiology,2010
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