1.
Franceschi D, Cavalet E, Boatto V, Conte G, Bravi M. Artificial Diagnosis of Sensory Taints Due to Brettanomyces spp. Contamination in Valpolicella Wines. Chemical Engineering Transactions [Internet]. 20Sep.2016 [cited 24Nov.2024];54:343-8. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET1654058