Brettanomyces anomalus, a double drawback for cider aroma
Author:
Funder
France AgriMer
MAAF CasDAR
UNICID (Union Nationale Interprofessionnelle CIDricole)
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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4. Screening of representative cider yeasts and bacteria for volatile phenol-production ability;Buron;Food Microbiology,2011
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