Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 33-36

  Huang, Yang ^a   Wilson, Mark ^a   Chapman, Belinda ^a   Hocking, Ailsa D ^a  

^a CSIRO   (Australia)

Author keywords

Food spoilage fungi; Minimal inhibitory concentration; Undissociated form; Weak acid

Indexed keywords

ACID; ANTIFUNGAL AGENT; FOOD PRESERVATIVE;

ARTICLE; BIOLOGICAL MODEL; DRUG EFFECT; FUNGUS;

ACIDS; ANTIFUNGAL AGENTS; FOOD PRESERVATIVES; FUNGI; MODELS, BIOLOGICAL;

ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; EUROTIUM HERBARIORUM; EUROTIUM RUBRUM; FUNGI; PENICILLIUM ROQUEFORTII;

EID: 70449109335     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.07.017     Document Type: Article

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