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Effect of non-wine Saccharomyces yeasts and bottle aging on..:
Pérez, Dolores
;
Denat, Marie
;
Heras, José María
...
International Journal of Food Microbiology. 365 (2022) - p. 109554 , 2022
Link:
https://doi.org/10.1016/j.ijfoodmicro.2022.109554
RT Journal T1
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2022.109554&Exemplar=1&LAN=DE A1 Pérez, Dolores A1 Denat, Marie A1 Heras, José María A1 Guillamón, José Manuel A1 Ferreira, Vicente A1 Querol, Amparo PB Elsevier BV YR 2022 SN 0168-1605 JF International Journal of Food Microbiology VO 365 SP 109554 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2022.109554 DO https://doi.org/10.1016/j.ijfoodmicro.2022.109554 SF ELIB - SuUB Bremen
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