High Pressure Inactivation of Brettanomyces Bruxellensis in Red Wine

AuthID
 P-00W-5TB
2
Author(s)
van Wyk S.
·
Tipo de Documento
Article
Year published
2017
Publicado
in Food Microbiology, ISSN: 0740-0020
Volume: 63, Páginas: 199-204 (5)
Indexing
Scopus®
Crossref®17
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28040169
SCOPUS: 2-s2.0-84999635145
Source Identifiers
ISSN: 0740-0020
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