Influence of temperature, copper and CO2on spore counts and geosmin production byPenicillium expansum
Author:
Affiliation:
1. Agro-Sup Dijon; Laboratoire des Procédés Microbiologiques et Alimentaires; 1 Esplanade Erasme; 21000; Dijon; France
2. Institut Universitaire de la Vigne et du Vin; UMR INRA 1131; Université de Bourgogne; Dijon; France
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12004/fullpdf
Reference31 articles.
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3. Effets du cuivre et de la température sur la croissance de moisissures d'altération de la vigne;Charpentier;Revue des oenologues,2011
4. Modelling the effect of ethanol on growth rate of food spoilage moulds;Dantigny;International Journal of Food Microbiology,2005
5. Identification and quantification of geosmin, an earthy odorant contaminating wines;Darriet;Journal of Agriculture and Food Chemistry,2000
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