MECHANISM OF RESISTANCE OF SACCHAROMYCES-BAILII TO BENZOIC, SORBIC AND OTHER WEAK ACIDS USED AS FOOD PRESERVATIVES

被引：122

作者：

WARTH, AD ^{[1
]}

机构：

[1] CSIRO,DIV FOOD RES,N RYDE 2113,NEW S WALES,AUSTRALIA

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1977年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1977.tb00745.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：215 / 230

页数：16

共 16 条

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