EVALUATION OF INHIBITORY MEASURES FOR FOOD SPOILER YEAST CANDIDA KRUSEI DURING FERMENTATION PROCESS BY CHEMICAL, BIOCHEMICAL AND NANOPARTICLE APPROACHES.
| Autor: | Bhattacharya, Indrani1, Bezawada, Jyothi1, Yadav, Jay Shankar Singh1, Song Yan1, Tyagi, R. D.1 Rd.tyagi@ete.inrs.ca, Surampalli, R. Y.2 |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Jul2016, Vol. 5 Issue 6, p509-517. 9p. |
| Databáze: | Academic Search Ultimate |
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