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Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

Food ChemistryWater ActivityEngineeringFood FermentationBiochemical EngineeringBiotechnologyOrganic AcidsFood PreservationFood ProcessingMicrobiologyFood QualityFood TechnologyHealth Sciences