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Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
(Frontiers in Microbiology. vol. 11, pp. 571067, 2020-01-01)Article de revueLibre acceso -
Research on the origin and the side effects of chitosan stabilizing properties in wine
Autre communication scientifique (congrès sans actes - poster - séminaire...)