Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

Published 2012 View Full Article

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Title
Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 30, Issue 2, Pages 438-447
Publisher
Elsevier BV
Online
2012-01-10
DOI
10.1016/j.fm.2011.12.020

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