Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.
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Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.
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2014 nî lūn-bûn
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name
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@en
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@nl
type
label
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@en
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@nl
prefLabel
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@en
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@nl
P1433
P1476
Exogenous acetaldehyde as a to ...... tringency during fermentation.
@en
P2093
Marlena K Sheridan
P356
10.1016/J.FOODCHEM.2014.12.077
P577
2014-12-27T00:00:00Z