High Pressure Inactivation of Brettanomyces Bruxellensis in Red Wine

AuthID
 P-010-R19
2
Author(s)
van Wyk, S
·
Document Type
Article
Year published
2017
Published
in FOOD MICROBIOLOGY, ISSN: 0740-0020
Volume: 63, Pages: 199-204 (6)
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Publication Identifiers
Pubmed: 28040169
Wos: WOS:000392355500025
Source Identifiers
ISSN: 0740-0020
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