Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O(2) consumption and impact on acetic acid bacteria.
- DOI
- 10.1016/j.ijfoodmicro.2023.110338
- Published
- 2023 Nov 16
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2023.110338,
title = {Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O(2) consumption and impact on acetic acid bacteria.},
author = {Windholtz S and Nioi C and Coulon J and Masneuf-Pomarede I},
year = {2023},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2023.110338},
url = {https://doi.org/10.1016/j.ijfoodmicro.2023.110338}
}RIS
TY - JOUR TI - Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O(2) consumption and impact on acetic acid bacteria. AU - Windholtz S AU - Nioi C AU - Coulon J AU - Masneuf-Pomarede I PY - 2023 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2023.110338 UR - https://doi.org/10.1016/j.ijfoodmicro.2023.110338 ER -
APA
S, W., C, N., J, C., & I, M. (2023). Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O(2) consumption and impact on acetic acid bacteria.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2023.110338
Source records
- pubmed · retrieved 2026-11-10T14:20:23.465Z