Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate

Letícia L.P. Morassi, Beatriz S. Silva, Marianna Miranda Furtado, Luísa Freire, Juliana Lane Paixão dos Santos, Rafael D. Chaves, Daniel Granato, Miriam P. Silva, Wilmer Edgard Luera Peña, Anderson S. Sant’Ana