[1]
Nardi, T., Vagnoli, P., Minacci, A., Gautier, S. and Sieczkowski, N. 2022. Evaluating the impact of a fungal-origin chitosan preparation on <i>Brettanomyces bruxellensis</i> in the context of wine aging. Wine Studies. 1, (Dec. 2022). DOI:https://doi.org/10.4081/ws.4574.