Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms
- DOI
- 10.1016/j.ijfoodmicro.2025.111130
- Published
- 2025-04
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2025.111130,
title = {Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms},
author = {Yupawadee Galasong and Ann Charles-Vegdahl and Randy W. Worobo},
year = {2025},
journal = {International Journal of Food Microbiology},
doi = {10.1016/j.ijfoodmicro.2025.111130},
url = {https://doi.org/10.1016/j.ijfoodmicro.2025.111130}
}RIS
TY - JOUR TI - Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms AU - Yupawadee Galasong AU - Ann Charles-Vegdahl AU - Randy W. Worobo PY - 2025 JO - International Journal of Food Microbiology DO - 10.1016/j.ijfoodmicro.2025.111130 UR - https://doi.org/10.1016/j.ijfoodmicro.2025.111130 ER -
APA
Galasong, Y., Charles-Vegdahl, A., & Worobo, R. W. (2025). Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2025.111130
Source records
- crossref · retrieved 2026-09-26T17:37:19.030Z