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Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Tijdschriftbijdrage - Tijdschriftartikel

Tijdschrift: FOOD CONTROL

ISSN: 1873-7129

Volume: 108

Jaar van publicatie:2020

Handle: http://hdl.handle.net/1854/LU-8645066
DOI: https://doi.org/10.1016/j.foodcont.2019.106880
WoS Id: 000494889700062

Toegankelijkheid:Closed

Zie ook: Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products