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1
JF050739Y
JF050739Y
http://dx.doi.org/10.1021/JF050739Y
Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
P356
Q46773862-CF87F67A-531E-4B33-8ABF-F1C177F3D59F
P356
JF050739Y
http://dx.doi.org/10.1021/JF050739Y