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Articles citing this paper

Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis

Paul Henschke, Chris Curtin and Paul Grbin
28(2) pp.76 - 78


6 articles found in Crossref database.

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International Journal of Molecular Sciences. 2022 23(23). p.15091
Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales
Carriglio John, Budner Drew, Thompson-Witrick Katherine A.
Fermentation. 2022 8(11). p.646
Brettanomyces Spoilage in Albanian Wines Assessed by Culture‐Dependent and Culture‐Independent Methods
Lloha Ilir, Peçuli Anisa, Basha Elton, Zejnelhoxha Sanije, Mamoci Erjon, Milanović Vesna, Sabbatini Riccardo, Osimani Andrea, Garofalo Cristiana, Clementi Francesca, Agarbati Alice, Ciani Maurizio, Aquilanti Lucia
Journal of Food Science. 2019 84(3). p.564
Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages
Smith Brendan D., Divol Benoit
Food Microbiology. 2016 59 p.161
The challenge of Brettanomyces in wine
Wedral Danielle, Shewfelt Robert, Frank Joseph
LWT - Food Science and Technology. 2010 43(10). p.1474

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