Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids.

Savard, T., Beaulieu, C., Gardner, N.J., and Champagne, C.P. (2002). "Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids.", Food Microbiology, 19(4), pp. 363-373.