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Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds
A. García-Ruiz, B. Bartolomé, C. Cueva, P.J. Martín-Álvarez, M.V. Moreno-ArribasVolume:
107
Year:
2009
Language:
english
Pages:
12
DOI:
10.1111/j.1365-2672.2009.04287.x
File:
PDF, 448 KB
english, 2009