Inactivation of yeast and filamentous fungi by the lactoperoxidase-hydrogen peroxide-thiocyanate-system

Nahrung - Food

Volumn 41, Issue 1, 1997, Pages 29-33

  Popper, L ^a   Knorr, D ^b  

^a SternEnzym GmbH and Co KG   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOMYCES ROUXII; ASPERGILLUS NIGER; BYSSOCHLAMYS FULVA; FUNGI; MALUS X DOMESTICA; MUCOR; SACCHAROMYCES CEREVISIAE;

ANTIFUNGAL AGENT; GLUCOSE OXIDASE; HYDROGEN PEROXIDE; LACTOPEROXIDASE; THIOCYANIC ACID DERIVATIVE;

ARTICLE; BEVERAGE; DRUG EFFECT; FOOD CONTROL; FRUIT; FUNGUS; MICROBIOLOGICAL EXAMINATION; YEAST;

ANTIFUNGAL AGENTS; BEVERAGES; FOOD MICROBIOLOGY; FRUIT; FUNGI; GLUCOSE OXIDASE; HYDROGEN PEROXIDE; LACTOPEROXIDASE; MICROBIAL SENSITIVITY TESTS; THIOCYANATES; YEASTS;

EID: 0344140329     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410108     Document Type: Article

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