Cite
HARVARD Citation
Gammacurta, M. et al. (2018). Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food chemistry. pp. 252-259. [Online].
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Gammacurta, M. et al. (2018). Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food chemistry. pp. 252-259. [Online].