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Cited article:

Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment

Svetlana Cvetkova, Elke Herrmann, Benedikt Woll, Mario R. Stahl, Dominik Durner and Maren Scharfenberger-Schmeer
Foods 14 (18) 3164 (2025)
https://doi.org/10.3390/foods14183164

Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

Christina Schubert, Ann-Kathrin Nedele, Natalia Biere, Charles M.A.P. Franz, Yanyan Zhang, Karlis Briviba, Jörg Hinrichs and Zeynep Atamer
International Dairy Journal 157 106027 (2024)
https://doi.org/10.1016/j.idairyj.2024.106027