Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces (Q46753724)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces |
scientific article |
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Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces (English)
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Morata A
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Gómez-Cordovés MC
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Calderón F
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Suárez JA
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12 October 2005
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106
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2
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123-129
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Identifiers
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