Surviving in the presence of sulphur dioxide: Strategies developed by wine yeasts

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dc.contributor.authorDivol, Benoiten_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.contributor.authorDuckitt, E.en_ZA
dc.date.accessioned2013-07-03T08:19:00Z
dc.date.available2013-07-03T08:19:00Z
dc.date.issued2012
dc.descriptionAgriwetenskappe
dc.descriptionInstituut Vir Wynbiotegnologie
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationApplied Microbiology and Biotechnology
dc.identifier.urihttp://hdl.handle.net/10019.1/81634
dc.publisherSPRINGER, 233 SPRING STREET, NEW YORK, USA, NY, 10013
dc.titleSurviving in the presence of sulphur dioxide: Strategies developed by wine yeasts
dc.typeJournal Articles (subsidised)
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