Surviving in the presence of sulphur dioxide: Strategies developed by wine yeasts
dc.contributor.author | Divol, Benoit | en_ZA |
dc.contributor.author | Du Toit, M. | en_ZA |
dc.contributor.author | Duckitt, E. | en_ZA |
dc.date.accessioned | 2013-07-03T08:19:00Z | |
dc.date.available | 2013-07-03T08:19:00Z | |
dc.date.issued | 2012 | |
dc.description | Agriwetenskappe | |
dc.description | Instituut Vir Wynbiotegnologie | |
dc.description | Please help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za | |
dc.identifier.citation | Applied Microbiology and Biotechnology | |
dc.identifier.uri | http://hdl.handle.net/10019.1/81634 | |
dc.publisher | SPRINGER, 233 SPRING STREET, NEW YORK, USA, NY, 10013 | |
dc.title | Surviving in the presence of sulphur dioxide: Strategies developed by wine yeasts | |
dc.type | Journal Articles (subsidised) |