Storage quality in different brines of pickled capers (<i>Capparis</i> spp).
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Evaluation of different preservation and storage methods for Malassezia spp.
Freezing at -80 degrees C, lyophilization, preservation in distilled water, and storage in different culture media were performed in order to find a suitable method that allowed a prolonged storage of Malassezia spp. Freezing at -80 degrees C was the only method successful at maintaining all species.
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 1999
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.1999.v50.i4.666