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Increasing varietal thiols concentration in Sauvignon Blanc wines using a skin contacta enzyme
Increasing varietal thiols concentration in Sauvignon Blanc wines using a skin contacta enzyme
2010
Olivier Geffroy
Celine Fauveau
Thierry Dufourcq
Céline Bajard-Sparrow
Keywords:
Enzyme
Biochemistry
Chemistry
Food science
Correction
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