Loading...
Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The combination of diffe...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443749/ https://ncbi.nlm.nih.gov/pubmed/30996453 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03702-z |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|