Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
2020 ◽
Vol 62
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pp. 172-178
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2019 ◽
Vol 246
(1)
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pp. 81-92
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2011 ◽
Vol 22
(11)
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pp. 1035-1046
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2012 ◽
Vol 31
(2)
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pp. 217
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2016 ◽
Vol 94
(10)
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pp. 1102-1105
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2018 ◽
Vol 66
(28)
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pp. 7485-7495
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