Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts
(2023)
Journal Article
Harvey, H. J., Hendry, A. C., Archer, D. B., & Avery, S. V. (2023). Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts. Fungal Biology, 127(7-8), 1218-1223. https://doi.org/10.1016/j.funbio.2023.01.004
Fungal control methods commonly involve the use of antifungals or preservatives, which can raise concerns about broader effects of these stressors on non-target organisms, spread of resistance and regulatory hurdles. Consequently, control methods ena... Read More about Evaluating the potential of natural product combinations with sorbic acid for improving preservative action against food-spoilage yeasts.