Work

Bacterial spoilage of wine and approaches to minimize it

Year: 2009

Type: article

Source: Letters in Applied Microbiology

DOI: 10.1111/j.1472-765x.2008.02505.x

Author: E.J. Bartowsky

Institution: Australian Wine Research Institute

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Australian Government

OpenAlex ID: W2021346306

FWCI: 12.07

Cites: 58

Cited by: 285

Related to: 10