Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology
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Title
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology
Authors
Keywords
Inactivation, <em class=EmphasisTypeItalic >Dekkera bruxellensis</em>, LEC technology, Wine spoilage yeast, New oak barrels
Journal
ANNALS OF MICROBIOLOGY
Volume 65, Issue 4, Pages 2091-2098
Publisher
Springer Nature
Online
2015-02-18
DOI
10.1007/s13213-015-1047-8
References
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