Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory

Title
Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 136, Issue 1, Pages 37-43
Publisher
Elsevier BV
Online
2009-10-05
DOI
10.1016/j.ijfoodmicro.2009.09.025

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