Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate

Autor: Morassi, Letícia L.P., Silva, Beatriz S., Furtado, Marianna M., Freire, Luísa, Santos, Juliana L.P., Chaves, Rafael D., Granato, Daniel, Silva, Miriam P., Peña, Wilmer E.L., Sant’Ana, Anderson S.
Zdroj: In Food Control September 2022 139
Databáze: ScienceDirect
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