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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.

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

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