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The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth
Zygosaccharomyces parabailii (Z. parabailii) causes spoilage in salad dressings due to its tolerance to osmotic pressure. The objective of this study was to determine the effect of organic acids and storage temperatures (4, 10, and 25 °C) on Z. parabailii growth and salad dressing mechanical propert...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525512/ https://www.ncbi.nlm.nih.gov/pubmed/36193377 http://dx.doi.org/10.1007/s13197-022-05459-4 |