Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds

✍ Scribed by A. García-Ruiz; B. Bartolomé; C. Cueva; P.J. Martín-Álvarez; M.V. Moreno-Arribas

• Book ID: 108840506
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 448 KB
• Volume: 107
• Category: Article
• ISSN: 1364-5072
• DOI: 10.1111/j.1365-2672.2009.04287.x