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Encapsulation Technologies for Active Food Ingredients and Food Processing || Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

Zuidam, N.J., Nedovic, Viktor
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Volume:
10.1007/97
Year:
2010
Language:
english
DOI:
10.1007/978-1-4419-1008-0_12
File:
PDF, 591 KB
english, 2010
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