Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines - Concepedia

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Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines

16

Citations

27

References

2010

Year

A. Oelofse, Sulette Malherbe, Isak S. Pretorius, Maret du Toit

International Journal of Food Microbiology

Food ChemistryRed WinesTanninInfrared SpectroscopySpectroscopyMicrobiologyBrettanomyces Bruxellensis Strains

References

	Year	Citations

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