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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

No coin nor oath required. For personal study only.

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