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Article Dans Une Revue International Journal of Food Microbiology Année : 2017

Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species

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Mycologie
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hal-01866774 , version 1 (03-09-2018)

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Nicolas Nguyen van Long, Valérie Vasseur, Louis Coroller, Philippe Dantigny, Sophie Le Panse, et al.. Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species. International Journal of Food Microbiology, 2017, 241, pp.151 - 160. ⟨10.1016/j.ijfoodmicro.2016.10.022⟩. ⟨hal-01866774⟩
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