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23. Effects of low temperatures (9-33 degrees C) and pH (3.3-5.7) in the loss of Saccharomyces cerevisiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids. Viegas CA; Sá-Correia I Int J Food Microbiol; 1997 Mar; 34(3):267-77. PubMed ID: 9039572 [TBL] [Abstract][Full Text] [Related]
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