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Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620633/ https://www.ncbi.nlm.nih.gov/pubmed/28788096 http://dx.doi.org/10.3390/microorganisms5030042 |