Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested

Iacumin, L; Colautti, A; Comi, G

Comi, G (通讯作者),Univ Udine, Dept Agr Food Environm & Anim Sci, Via Sondrio 2-A, I-33100 Udine, Italy.

FOOD MICROBIOLOGY, 2022; 102 ():