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International journal of food microbiology • 1996 | View Paper
“For a given pH level, citric acid provided greater inhibiting power than glucono-δ-lactone , although the percentage of undissociated acid was less for citric acid.”
“The pH values studied were: 4.5, 4.8, 5.1 and 5.4 at temperatures of 110, 115, 118 and 121 degrees C. The addition of citric acid and GDL to reduce pH significantly diminished heat resistance of the spores.”