Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine
- 31 May 2007
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 24 (3), 271-280
- https://doi.org/10.1016/j.fm.2006.05.002
Abstract
No abstract availableKeywords
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