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                                       Details for article 66 of 71 found articles
 
 
  Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine
 
 
Title: Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine
Author: Sáenz-Navajas, María-Pilar
Henschen, Charlie
Cantu, Annegret
Watrelot, Aude A.
Waterhouse, Andrew L.
Appeared in: Food research international
Paging: Volume 108 (2018) nr. C pages 505-515
Year: 2018
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 66 of 71 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands