Adaptation to sorbic acid in low sugar promotes resistance of spoilage yeasts to the preservative https://www.biorxiv.org/content/10.1101/2023.05.30.542886v1?med=mas
Adaptation to sorbic acid in low sugar promotes resistance of spoilage yeasts to the preservative https://www.biorxiv.org/content/10.1101/2023.05.30.542886v1?med=mas