[1]
Nardi, T., Vagnoli, P., Minacci, A., Gautier, S. and Sieczkowski, N. 2014. Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging. Wine Studies. 3, 1 (Dec. 2014). DOI:https://doi.org/10.4081/ws.2014.4574.