Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging
Submitted: 16 July 2014
Accepted: 29 September 2014
Published: 15 December 2022
Accepted: 29 September 2014
Abstract Views: 3273
PDF: 1233
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.