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Sizzano F, Bianconi V, Blackford M, Bieri S, Vuichard F, Monnard C, Amiet L, Spring J-L, Dorsaz E, Pfenninger-Bridy N, et al. Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale. Fermentation. 2024; 10(9):458. https://doi.org/10.3390/fermentation10090458

Sizzano, Federico, Valentina Bianconi, Marie Blackford, Stefan Bieri, Frédéric Vuichard, Christine Monnard, Laurent Amiet, Jean-Laurent Spring, Eddy Dorsaz, Nadine Pfenninger-Bridy, and et al. 2024. "Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale" Fermentation 10, no. 9: 458. https://doi.org/10.3390/fermentation10090458

Sizzano, F., Bianconi, V., Blackford, M., Bieri, S., Vuichard, F., Monnard, C., Amiet, L., Spring, J.-L., Dorsaz, E., Pfenninger-Bridy, N., Simonin, S., Bach, B., & Bourdin, G. (2024). Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale. Fermentation, 10(9), 458. https://doi.org/10.3390/fermentation10090458