Effects of low temperatures (9-33°C) and pH (3.3-5.7) in the loss of Saccharomyces cerevsiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.

← Bibliography <pdf>Viegas1997Effectsoflowtemperatures9_33CandpH3.3_5.7inthelossofSaccharomycescerevbsiaeviabilitybycombininglethalconcentrationsofethanolwithoctanoicanddecanoicacids.pdf</pdf>