Two Decades of "Horse Sweat" Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

AuthID
 P-00Q-34V
1
Author(s)
Tipo de Documento
Review
Year published
2018
Publicado
in BEVERAGES, ISSN: 2306-5710
Volume: 4, Número: 2, Páginas: 32 (14)
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Wos®
Crossref®32
Publication Identifiers
Wos: WOS:000455150200008
Source Identifiers
ISSN: 2306-5710
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