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Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile | 796 |
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Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile | 45 | 17 | 32 | 27 | 50 | 44 | 40 |
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2020 Foods Brettanomyces final.pdf | 121 |
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