Cite
HARVARD Citation
Comuzzo, P. et al. (2015). Potential of high pressure homogenization to induce autolysis of wine yeasts. Food chemistry. pp. 340-348. [Online].
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Comuzzo, P. et al. (2015). Potential of high pressure homogenization to induce autolysis of wine yeasts. Food chemistry. pp. 340-348. [Online].