Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested-Reference-Cited by-同舟云学术

Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested

Published:2022-04 Issue: Volume:102 Page:103929
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Iacumin Lucilla^ORCID,Colautti Andrea,Comi Giuseppe

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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