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Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine.
Foods. 2021 Sep 14;10(9):2175. doi: 10.3390/foods10092175.
Foods. 2021.
PMID: 34574285
Free PMC article.
Review.
High pressure inactivation of Brettanomyces bruxellensis in red wine.
van Wyk S, Silva FVM.
van Wyk S, et al.
Food Microbiol. 2017 May;63:199-204. doi: 10.1016/j.fm.2016.11.020. Epub 2016 Nov 28.
Food Microbiol. 2017.
PMID: 28040169
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Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation.
van Wyk S, Silva FV.
van Wyk S, et al.
Biotechnol J. 2016 Dec;11(12):1667-1672. doi: 10.1002/biot.201600497. Epub 2016 Nov 28.
Biotechnol J. 2016.
PMID: 27778472
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