Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine
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Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine

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Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine

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Berbegal de Gracia, Carmen; Garofalo, Carmela; Russo, Pasquale; Pati, Sandra; Capozzi, Vittorio; Spano, Giuseppe
This document is a artículoDate2017

    Berbegal de Gracia, Carmen Garofalo, Carmela Russo, Pasquale Pati, Sandra Capozzi, Vittorio Spano, Giuseppe 2017 Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine Fermentation 3 65
https://doi.org/10.3390/fermentation3040065
distribuido bajo licencia Creative Commons de Reconocimiento-NoComercial 3.0 No adaptada

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