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

✍ Scribed by Virginie Serpaggi; Fabienne Remize; Ghislaine Recorbet; Eliane Gaudot-Dumas; Anabelle Sequeira-Le Grand; Hervé Alexandre


Book ID
113625877
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
677 KB
Volume
30
Category
Article
ISSN
0740-0020

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