Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia
It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common sp...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-06-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/5/3/53 |