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Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

Influence of Oenococcus oeni and Brettanomyces bruxellensis... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American Journal of Enology and Viticulture CrossRef

Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

American Journal of Enology and Viticulture , Volume 68 (1): 23-29 – Aug 17, 2016
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Publisher
CrossRef
ISSN
0002-9254
DOI
10.5344/ajev.2016.16015
Publisher site
See Article on Publisher Site

Abstract

Journal

American Journal of Enology and ViticultureCrossRef

Published: Aug 17, 2016

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