KIRIMLI, S.; KUNDUHOGLU, B. Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions. Italian Journal of Food Science, Singapore, v. 28, n. 1, p. 64–72, 2016. DOI: 10.14674/1120-1770/ijfs.v459. Disponível em: https://itjfs.com/index.php/ijfs/article/view/459. Acesso em: 30 apr. 2026.