Format
Sort by

Send to

Choose Destination

Search results

Items: 3

1.

Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.

Zuehlke JM, Edwards CG.

J Food Prot. 2013 Dec;76(12):2024-30. doi: 10.4315/0362-028X.JFP-13-243R.

PMID:
24290676
2.

Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

Zuehlke JM, Petrova B, Edwards CG.

Annu Rev Food Sci Technol. 2013;4:57-78. doi: 10.1146/annurev-food-030212-182533. Epub 2012 Dec 3. Review.

PMID:
23215631
3.

Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces.

Morneau AD, Zuehlke JM, Edwards CG.

Lett Appl Microbiol. 2011 Oct;53(4):460-5. doi: 10.1111/j.1472-765X.2011.03133.x. Epub 2011 Aug 30.

Supplemental Content

Loading ...
Support Center