The potential application of vanillin in preventing yeast spoilage of soft drinks and fruit juices. [electronic resource]
Producer: 20040401Description: 391-5 p. digitalISSN:- 0362-028X
- Benzaldehydes -- pharmacology
- Beverages -- microbiology
- Candida -- growth & development
- Carbonated Beverages -- microbiology
- Colony Count, Microbial
- Food Contamination -- prevention & control
- Food Handling -- methods
- Food Microbiology
- Food Preservatives -- pharmacology
- Hydrogen-Ion Concentration
- Malus
- Prunus
- Saccharomyces cerevisiae -- drug effects
- Temperature
- Time Factors
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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