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1 Ergebnisse
1
Alcoholic Fermentation as a Source of Congeners in Fruit Sp..:
Damir Stanzer
;
Karla Hanousek Čiča
;
Milenko Blesić
...
Food Microbiology. , 2023
Link:
https://doi.org/10.3390/foods12101951
RT Journal T1
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_12_10_1951_&Exemplar=1&LAN=DE A1 Damir Stanzer A1 Karla Hanousek Čiča A1 Milenko Blesić A1 Mirela Smajić Murtić A1 Jasna Mrvčić A1 Nermina Spaho PB Multidisciplinary Digital Publishing Institute YR 2023 K1 spirit K1 yeast K1 fermentation K1 aroma compounds K1 volatiles K1 threshold K1 Saccharomyces K1 non- Sacharomyces JF Food Microbiology LK http://dx.doi.org/https://doi.org/10.3390/foods12101951 DO https://doi.org/10.3390/foods12101951 SF ELIB - SuUB Bremen
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