Oelofse, A <br/><br/>
Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines.  [electronic resource] 

 -  International journal of food microbiology  Oct 2010 
 - 136-42 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2010.08.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brettanomyces--classification<br/>Food Microbiology<br/>Spectrophotometry, Infrared--methods<br/>Wine--microbiology