The Potential Application of Vanillin in Preventing Yeast Spoilage of Soft Drinks and Fruit Juices
- 1 February 2004
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 67 (2), 391-395
- https://doi.org/10.4315/0362-028x-67.2.391
Abstract
The preservative effect of vanillin, the major constituent of vanilla beans, was studied in an apple juice and peach-flavored soft drink. Vanillin activity was tested against Saccharomyces cerevisi...Keywords
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