Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods - Archive ouverte HAL Access content directly
Journal Articles Food Microbiology Year : 2017

Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods

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Karim Rigalma
Laboratoire Universitaire de Biodiversité et Ecologie Microbienne
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Life Sciences [q-bio] Microbiology and Parasitology Mycology Life Sciences [q-bio] Neurons and Cognition [q-bio.NC] Psychology and behavior Life Sciences [q-bio] Agricultural sciences Animal production studies Life Sciences [q-bio] Agricultural sciences Zootechny

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https://hal.inrae.fr/hal-03736430

Submitted on : Friday, July 22, 2022-1:37:01 PM

Last modification on : Saturday, July 23, 2022-3:42:05 AM

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hal-03736430 , version 1 (22-07-2022)

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Karim Rigalma. Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods. Food Microbiology, 2017, 68, pp.7-15. ⟨10.1016/j.fm.2017.06.014⟩. ⟨hal-03736430⟩

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