Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines
Author:
Funder
FCT
CNPq
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference55 articles.
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2. Impact of sulphur dioxide on the viability, culturability, and volatile phenol production of Dekkera bruxellensis in wine;Agnolucci;Ann. Microbiol.,2014
3. Brettanomyces bruxellensis yeasts: impact on wine and winemaking;Agnolucci;World J. Microbiol. Biotechnol.,2017
4. Investigation of phenolic components of Hungarian wines;Avar;Int. J. Mol. Sci.,2007
5. Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen limited or anaerobic conditions;Blomqvist;Yeast,2012
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