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Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method
Carmen Ancín-Azpilicueta, Ana González-Marco, Nerea Jiménez-MorenoVolume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.lwt.2009.12.013
File:
PDF, 223 KB
english, 2010