Standard
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. / Halm, M.; Hornbæk, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L.
I:
International Journal of Food Microbiology, Bind 94, Nr. 1, 2004, s. 97-103.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Halm, M, Hornbæk, T, Arneborg, N, Sefa-Dedeh, S & Jespersen, L 2004, 'Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough', International Journal of Food Microbiology, bind 94, nr. 1, s. 97-103.
APA
Halm, M., Hornbæk, T., Arneborg, N., Sefa-Dedeh, S., & Jespersen, L. (2004). Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. International Journal of Food Microbiology, 94(1), 97-103.
Vancouver
Halm M, Hornbæk T, Arneborg N, Sefa-Dedeh S, Jespersen L. Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. International Journal of Food Microbiology. 2004;94(1):97-103.
Author
Halm, M. ; Hornbæk, T. ; Arneborg, N. ; Sefa-Dedeh, S. ; Jespersen, L. / Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. I: International Journal of Food Microbiology. 2004 ; Bind 94, Nr. 1. s. 97-103.
Bibtex
@article{afeeda20a1bd11ddb6ae000ea68e967b,
title = "Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough",
abstract = "Udgivelsesdato: JUL 1",
author = "M. Halm and T. Hornb{\ae}k and N. Arneborg and S. Sefa-Dedeh and L. Jespersen",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Food Research Institute\', \'Council for Scientific and Industrial Research (CSIR)\', \'F{\o}devaremikrobiologi\', \'F{\o}devaremikrobiologi\', \'Department of Nutrition and Food Science\', \'University of Ghana\', \'F{\o}devaremikrobiologi\''",
year = "2004",
language = "English",
volume = "94",
pages = "97--103",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough
AU - Halm, M.
AU - Hornbæk, T.
AU - Arneborg, N.
AU - Sefa-Dedeh, S.
AU - Jespersen, L.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Food Research Institute\', \'Council for Scientific and Industrial Research (CSIR)\', \'Fødevaremikrobiologi\', \'Fødevaremikrobiologi\', \'Department of Nutrition and Food Science\', \'University of Ghana\', \'Fødevaremikrobiologi\''
PY - 2004
Y1 - 2004
N2 - Udgivelsesdato: JUL 1
AB - Udgivelsesdato: JUL 1
M3 - Journal article
VL - 94
SP - 97
EP - 103
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
IS - 1
ER -
