Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
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DOI: 10.1007/s13197-019-03702-z
Abstract: Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in… read more here.
Keywords: crustosum growth; penicillium crustosum; time; sponge cakes ... See more keywords