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pro vyhledávání: '"Mike W. Pleasants"'
Autor:
Mike W. Pleasants, Gerald Pattenden, Andrew Plumridge, Malcolm Stratford, David B. Archer, Michaela Novodvorska, Charles Baker-Glenn
Publikováno v:
International Journal of Food Microbiology. 157(3):375-383
Moulds are able to cause spoilage in preserved foods through degradation of the preservatives using the Pad-decarboxylation system. This causes, for example, decarboxylation of the preservative sorbic acid to 1,3-pentadiene, a volatile compound with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f396bef46085adfec91974354079fb04
