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(Q46753724)

English

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

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title
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
16225947
retrieved
24 December 2017
reference URL
http://europepmc.org/abstract/MED/16225947

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