Loading...
Antimicrobial Activity of Aroma Compounds against Saccharomyces cerevisiae and Improvement of Microbiological Stability of Soft Drinks as Assessed by Logistic Regression
The combined effects of a mild heat treatment (55°C) and the presence of three aroma compounds [citron essential oil, citral, and (E)-2-hexenal] on the spoilage of noncarbonated beverages inoculated with different amounts of a Saccharomyces cerevisiae strain were evaluated. The results, expressed as...
Na minha lista:
| Main Authors: | , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology
2007
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2042087/ https://ncbi.nlm.nih.gov/pubmed/17616627 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00351-07 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|