The effects of extracellular pH and hydroxycinnamic acids...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 12 Vol. 59; Iss. 2

The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001

Campolongo, Simona, Siegumfeldt, Henrik, Aabo, Thomas, Cocolin, Luca, Arneborg, Nils
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Volume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.06.006
Date:
December, 2014
File:
PDF, 700 KB
english, 2014
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