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      Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

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      Journal: Food Microbiology
      Publisher: Elsevier BV

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          DOI:: 10.1016/j.fm.2011.12.020
          PubMed ID:: 22365358
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          https://www.elsevier.com/tdm/userlicense/1.0/

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