Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

Food Control

Volumn 59, Issue , 2016, Pages 188-195

  González Arenzana, Lucía ^a   Sevenich, Robert ^b   Rauh, Cornelia ^b   López, Rosa ^a   Knorr, Dietrich ^b   López Alfaro, Isabel ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Brettanomyces bruxellensis; Ethanol content; HHP; PH; Strains

Indexed keywords

DEKKERA BRUXELLENSIS;

EID: 84930227017     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.04.038     Document Type: Article

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