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Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation
Belén Ayestarán, Carmen Ancín, Manuel Corroza, Julián GarridoVolume:
7
Year:
1996
Language:
english
Pages:
164
DOI:
10.1016/0956-7135(96)00024-2
File:
PDF, 791 KB
english, 1996