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Frontiers in Microbiology, ISSN 1664-302X, 06/2018, Volume 9, p. 1260
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2015, Volume 60, Issue 1, pp. 102 - 108
The yeast , generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in... 
Wine | Sau-PCR | Biodiversity | Brettanomyces bruxellensis | Volatile phenols | STRAINS | 4-ETHYLPHENOL | BACTERIA | FOOD SCIENCE & TECHNOLOGY | TIME | YEAST DEKKERA-BRUXELLENSIS | IDENTIFICATION | FERMENTATION | DIVERSITY | DIFFERENTIATION | PCR | Analysis | Biological diversity
Journal Article
Eukaryotic Cell, ISSN 1535-9778, 11/2009, Volume 8, Issue 11, pp. 1739 - 1749
Journal Article
Food Research International, ISSN 0963-9969, 03/2018, Volume 105, pp. 668 - 677
Journal Article
Letters in Applied Microbiology, ISSN 0266-8254, 01/2018, Volume 66, Issue 1, pp. 71 - 76
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 07/2012, Volume 157, Issue 2, pp. 202 - 209
Journal Article