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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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Effect of -Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation. Journal of Agricultural and Food Chemistry 50(8): 2344-2349, 2002

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