High Pressure Processing Inactivation of Brettanomyces Bruxellensis in Seven Different Table Wines

AuthID
 P-010-R1B
2
Author(s)
van Wyk, S
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CONTROL, ISSN: 0956-7135
Volume: 81, Páginas: 1-8 (8)
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Publication Identifiers
Wos: WOS:000405973700001
Source Identifiers
ISSN: 0956-7135
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