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M. T. Calvo De La Banda
M. T. Calvo De La Banda
Brettanomyces
Food science
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3
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162
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Wine volatile and amino acid composition after malolactic fermentation : Effect of oenococcus oeni and Lactobacillus plantarum starter cultures
2005
Journal of Agricultural and Food Chemistry
María Ángeles Pozo-Bayón
E. G-Alegria
María Carmen Polo
C Tenorio
P.J. Martin Alvarez
M. T. Calvo De La Banda
Fernanda Ruiz-Larrea
M.V. Moreno-Arribas
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Citations (162)
[Detection of Brettanomyces/Dekkera in wines and winery material]
2003
F Ruiz-Larrea
B. Rojo
M. T. Calvo De La Banda
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