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

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

135

Citations

40

References

2012

Year

Virginie Serpaggi, Fabienne Remize, Ghislaine Recorbet, Eliane Gaudot-Dumas, Anabelle Sequeira-Le Grand, Hervé Alexandre

Food Microbiology

Nonculturable ”Food FermentationFood SpoilageBiotechnologyMolecular BiologyYeastMicrobiology

References

	Year	Citations

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