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Influence of yeast strain on binding of sulphur dioxide in ..:
Rankine, B. C.
;
Pocock, K. F.
Journal of the Science of Food and Agriculture. 20 (1969) 2 - p. 104-109 , 1969
Link:
https://doi.org/10.1002/jsfa.2740200210
RT Journal T1 <Title>Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.2740200210&Exemplar=1&LAN=DE A1 Rankine, B. C. A1 Pocock, K. F. PB Wiley YR 1969 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 20 IS 2 SP 104 OP 109 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.2740200210 DO https://doi.org/10.1002/jsfa.2740200210 SF ELIB - SuUB Bremen
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