Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds

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Title
Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 252-259
Publisher
Elsevier BV
Online
2017-06-22
DOI
10.1016/j.foodchem.2017.06.123

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