A molecular analysis of the mechanisms of weak acid inhibition in Escherichia coli
Weak acids are commonly used in the food industry as food preservatives however a complete understanding of their mode of action is not available. This study aimed to gain an understanding of the inhibitory mechanisms of two weak acids: sodium acetate and sodium benzoate. The ability of these weak a...
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University of Aberdeen
1998
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311199 |