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RSS Feeds[ASAP] Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines (Journal of Agricultural and Food Chemistry)

 
 

20 september 2019 23:00:02

 
[ASAP] Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines (Journal of Agricultural and Food Chemistry)
 
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b03661


 
176 viewsCategory: Chemistry, Nutrition
 
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