Emerging Technologies to Control Brettanomyces Spp. in Wine: Recent Advances and Future Trends

AuthID
 P-00R-VC7
4
Author(s)
Pinto, L
·
Baruzzi, F
·
Cocolin, L
·
Tipo de Documento
Review
Year published
2020
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 99, Páginas: 88-100 (13)
Indexing
Wos®
Scopus®
Crossref®40
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85080984485
Wos: WOS:000526719400008
Source Identifiers
ISSN: 0924-2244
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