Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production

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Title
Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production
Authors
Keywords
Inhibitory concentration, Acetic acid, Sorbic acid, Aspergillus, section , Nigri, Aspergillus, section , Flavi, Weak acid
Journal
FOOD RESEARCH INTERNATIONAL
Volume 81, Issue -, Pages 25-30
Publisher
Elsevier BV
Online
2015-12-31
DOI
10.1016/j.foodres.2015.12.020

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