Bibliography: Difference between revisions
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Laforgue, R. et al. (2012). ''[[Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability.]]'' Food Microbiology.<br> | Laforgue, R. et al. (2012). ''[[Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability.]]'' Food Microbiology.<br> | ||
'''Language:''' English<br> | |||
'''Category:''' Science | |||
Verachtert, H. et al. (2004). Recent Developments in Lambic and Geuze brewing. Craft Brewers Conference. | |||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||