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Yeast autolysis and yeast macromolecules?: their contribution to wine flavor and stability
Yeast autolysis and yeast macromolecules?: their contribution to wine flavor and stability
2001
Claudine Charpentier
Keywords:
Wine
Macromolecule
Autolysis (biology)
Flavor
Biology
Microbiology
Biochemistry
Yeast
Food science
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