Pérez-Díaz, Ilenys M <br/><br/>
Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.  [electronic resource] 

 -  Journal of food science  Sep 2011 
 - M473-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02299.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrolein--administration & dosage<br/>Anti-Infective Agents--administration & dosage<br/>Cucumis sativus--chemistry<br/>Fermentation<br/>Food Preservation--methods<br/>Food Preservatives--administration & dosage<br/>Fumarates--administration & dosage<br/>Hydrogen-Ion Concentration<br/>Lactobacillus plantarum--drug effects<br/>Zygosaccharomyces--drug effects