Cite
HARVARD Citation
Ochando, T. et al. (2017). Impact of initial lipid content and oxygen supply on alcoholic fermentation in champagne-like musts. Food research international. pp. 87-94. [Online].
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Ochando, T. et al. (2017). Impact of initial lipid content and oxygen supply on alcoholic fermentation in champagne-like musts. Food research international. pp. 87-94. [Online].