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Effect of b-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation



Effect of b-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation



Journal of Agricultural and Food Chemistry 50(8): 44-9




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Accession: 017870805

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